Ingredients:

  • 12 large Jalapeño peppers, halved and seeded
  • 8 oz Philadelphia Cream Cheese, softened
  • 1 cup sharp cheddar cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1 tbsp fresh chives, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 tbsp salted butter, melted
  • 1/4 tsp kosher salt
  • 2 tbsp crispy bacon bits

Instructions:

  1. Wear gloves and slice each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. Pat the insides completely dry with a paper towel.
  2. In a medium bowl, combine 225g softened cream cheese, 1 cup cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp smoked paprika.
  3. Spoon the cream cheese mixture into the pepper cavities, leveling it off so it is flush with the edges.
  4. In a separate bowl, toss panko breadcrumbs with melted butter, salt, and bacon bits until the mixture resembles wet sand.
  5. Press each stuffed pepper, cheese-side down, firmly into the panko mixture to embed the crumbs into the filling.
  6. Place peppers on a wire cooling rack set over a rimmed baking sheet. Bake at 400°F (205°C) for 15 minutes until the topping is golden brown and the peppers are tender-crisp.