1 Tbsp green onion, finely chopped (reserve green parts for garnish)
2 Tbsp unsalted butter, melted
1/2 tsp smoked paprika
1/4 tsp kosher salt
1/4 tsp freshly ground black peppercorns
Freshly ground black peppercorns to taste
Preheat oven to 400ºF.
In a small bowl, mix together panko breadcrumbs, butter, paprika, salt, and pepper, ensuring the butter coats the panko evenly. Set aside.
Line a baking sheet with parchment paper.
In a medium bowl mix cream cheese, Monterey Jack, cheddar, chili, bacon, and green onion to evenly combine. Season with salt and pepper to taste.
Spoon about a tablespoon of filling into each pepper half and place on lined baking sheet. If the pepper doesn’t lay flat, slice a very thin piece from the bottom to create a level surface.
Spoon a small amount of panko topping over cream cheese filling. Bake peppers for 18-20 minutes, until filling is bubbly and warm and peppers are just cooked but not too soft. (For additional browning, you can also broil for the last minute, keeping close eye on the topping.)
Remove from heat. Let peppers cool down slightly and garnish with reserved chopped bacon and green onion. Serve immediately.
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