Ingredients:

  • 4 oz (113g) light cream cheese, softened
  • 1/4 cup (60g) plain non-fat Greek yogurt
  • 1/2 cup (55g) shredded sharp cheddar cheese
  • 1 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 6-8 large jalapeño peppers, halved lengthwise and seeded
  • 1/4 cup (30g) panko breadcrumbs
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 tsp (1.5g) onion powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the jalapeños in half lengthwise. Using a small spoon, scrape out the seeds and white membranes and pat the insides dry with a paper towel.
  2. In a small bowl, combine the softened cream cheese, Greek yogurt, shredded cheddar, garlic powder, smoked paprika, and salt. Stir vigorously until the mixture is smooth and velvety.
  3. Spoon the cheese mixture into each pepper half, filling them nearly to the top but leaving a 2mm margin to prevent overflowing.
  4. In a separate small bowl, toss the panko breadcrumbs with olive oil and onion powder, then sprinkle a generous pinch over each popper.
  5. Bake for 18-22 minutes until the peppers are tender and the topping is golden brown.