Ingredients:

  • 10 large jalapeño peppers (approx. 1 lb / 450g), halved lengthwise and deseeded
  • 8 oz (225g) cream cheese, softened
  • 4 oz (115g) sharp cheddar cheese, shredded
  • 3 cloves (15g) garlic, minced fine
  • 2 tbsp (30g) fresh parsley, finely chopped
  • 1 tsp (2g) dried oregano
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 4 strips (60g) cooked bacon, crumbled
  • 2 tbsp (15g) panko breadcrumbs

Instructions:

  1. Slice the jalapeños in half lengthwise and use a small spoon to scrape out the seeds and white membranes.
  2. Pat the interiors of the peppers dry with a paper towel to ensure the filling adheres.
  3. In a medium mixing bowl, beat the softened cream cheese until smooth.
  4. Fold in the shredded cheddar, minced garlic, fresh parsley, oregano, salt, and pepper, stirring until evenly distributed.
  5. Preheat your oven to 400°F (200°C).
  6. Spoon approximately 1 generous tablespoon of the filling into each jalapeño half, smoothing the top.
  7. Press the crumbled bacon and panko breadcrumbs onto the top of the filling.
  8. Arrange poppers on a prepared baking sheet and bake for 12–15 minutes until the cheese is bubbling and the pepper edges are slightly charred.