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.

Julia Lee
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
30 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

247 calories; calories from fat 53%; protein 8.6g; fat 15g; saturated fat 4.5g; carbohydrates 26g; fiber 4g; sodium 186mg; cholesterol 15mg.
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