Ingredients:

  • 12 large fresh jalapeño peppers (about 8 oz / 225g)
  • 1 tablespoon olive oil (15 mL)
  • 8 ounces cream cheese, softened (225g)
  • 1 cup shredded cheddar cheese (4 oz / 115g)
  • 1/4 cup grated Parmesan cheese (1 oz / 30g)
  • 1/4 cup chopped green onions (about 2 green onions)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs (4 oz / 115g)
  • 2 tablespoons melted unsalted butter (30 mL)

Instructions:

  1. Wearing gloves, halve jalapeños lengthwise and remove seeds and membranes. Rinse under cold water. Pat dry with paper towels.
  2. In a large bowl, combine the softened cream cheese, cheddar cheese, Parmesan cheese, green onions, garlic powder, and black pepper. Mix well until fully combined.
  3. Fill each jalapeño half generously with the cheese mixture.
  4. Preheat oven to 400°F (200°C). Mix panko breadcrumbs with melted butter. Sprinkle breadcrumbs evenly over the stuffed jalapeños.
  5. Place the stuffed jalapeños on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 20-25 minutes, or until the jalapeños are slightly softened and the breadcrumbs are golden brown.
  6. Remove the poppers from the oven and let them cool slightly before serving. Serve warm with your favorite dipping sauce.