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Stuffed Padrón Peppers

Photo: Annabelle Breakey
Total time 30 mins

Serves 4 to 6

The nontraditional combo of Spanish peppers with a tangy cheddar and bread crumbs makes for an addictive appetizer--one that's even better with a cold beer. If you're subbing in sweet peppers, cut the cheese sticks a bit longer.


  • 10 ounce large Padrón peppers (2 in. long; about 35 peppers) or 15 mini sweet peppers (3 in. long)
  • 3 ounces tangy aged cheddar, cut into 1/4- by 1-in. sticks (we like bandage-wrapped Fiscalini or Tillamook special reserve)
  • 1/4 cup extra-virgin olive oil, divided
  • 1/3 cup panko (Japanese-style bread crumbs)
  • 1 1/2 teaspoons sweet smoked Spanish paprika
  • About 1/4 tsp. kosher salt
  • About 1/4 tsp. pepper

Nutrition Information

  • calories 247
  • caloriesfromfat 53 %
  • protein 8.6 g
  • fat 15 g
  • satfat 4.5 g
  • carbohydrate 26 g
  • fiber 4 g
  • sodium 186 mg
  • cholesterol 15 mg

How to Make It

  1. Preheat oven to 450°. Cut a slit down the side of each pepper to create a pocket; you don't need to seed peppers. Tuck some of the cheese into each pocket. Oil a medium, shallow baking dish with 2 tbsp. oil. Arrange peppers, cut side up, in a single layer.

  2. Combine panko, paprika, and remaining 2 tbsp. oil. Season to taste with salt and pepper. Sprinkle mixture over stuffed peppers. Bake until panko browns and peppers soften, 10 to 20 minutes.