Ingredients:

  • 12 large Jalapeño peppers
  • 1 tsp olive oil
  • 225g (8 oz) cream cheese, softened
  • 115g (1 cup) sharp cheddar cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 30g (1/2 cup) Panko breadcrumbs
  • 15g (1 tbsp) butter, melted
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. Slice each jalapeño in half lengthwise. Use a spoon to scrape out all the seeds and the white membrane until the inside is smooth.
  3. Brush the outside of the pepper halves with the olive oil.
  4. Combine the 225g of cream cheese, cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Stir until the mixture is uniform and creamy.
  5. Fill each pepper cavity with the cheese mixture using a small spoon. Press it down firmly so there are no air pockets, but don't mound it too high.
  6. Mix the panko breadcrumbs with the 15g of melted butter in a separate small dish. Stir until every crumb looks damp and golden.
  7. Press the cheesy side of each stuffed pepper into the buttery panko crumbs. Ensure the crumbs stick well to the filling.
  8. Arrange the peppers on the baking sheet, cheese side up. Space them at least 2cm apart for better airflow.
  9. Bake for 15 minutes until the panko is golden brown and the cheese is bubbling.
  10. Cool for at least 3 to 5 minutes before serving.