Ingredients:

  • 6 large jalapeños (approx. 12 oz / 340g), halved lengthwise and deseeded
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (55g) sharp cheddar cheese, shredded
  • 1/4 cup (15g) green onions, finely minced
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (30g) Panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (8g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Slice the jalapeños in half lengthwise. Use a small spoon to scrape out the seeds and white membranes.
  3. In a medium bowl, combine the softened cream cheese, shredded cheddar, minced green onions, garlic powder, and salt. Stir until the mixture is smooth and the cheddar is evenly distributed.
  4. Spoon about 1 tablespoon of the mixture into each jalapeño half, smoothing the top with your spatula.
  5. In a small bowl, mix the melted butter, Panko breadcrumbs, and Parmesan cheese until the crumbs are evenly coated.
  6. Press a generous pinch of the breadcrumb mixture onto the top of each stuffed pepper.
  7. Bake for 20 minutes until the peppers are tender and the topping is a deep golden brown.