Ingredients:

  • 6 large jalapenos, halved lengthwise and seeded
  • 4 oz light cream cheese, softened
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Slice the jalapenos in half lengthwise. Use a small spoon to scrape out the seeds and white membranes, then pat the insides dry with a paper towel.
  2. In a small bowl, combine the light cream cheese and Greek yogurt until smooth. Fold in the shredded cheddar, garlic powder, smoked paprika, salt, and pepper until uniform.
  3. Spoon the cheese mixture generously into each jalapeno half, mounding it slightly over the top.
  4. In a separate small bowl, toss the Panko and Parmesan with olive oil until crumbs look like wet sand. Press a pinch of this mixture onto the top of each stuffed pepper.
  5. Arrange the poppers on a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes until the pepper edges blister and the topping is mahogany-gold.