Photo: Annabelle Breakey
Total Time
30 Mins
Yield
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.

How to Make It

Step 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.

Step 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.

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