Ingredients:

  • 10 large Jalapenos
  • 1 tsp olive oil
  • 4 oz softened cream cheese
  • 1 cup shredded low-moisture mozzarella
  • 2 tbsp fresh chives, finely minced
  • 1 clove garlic, grated into a paste
  • 0.5 tsp smoked paprika
  • 0.5 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C). Wearing gloves, slice each jalapeno in half lengthwise. Use a teaspoon to scoop out the seeds and white membranes. Place the halves on a parchment-lined sheet, cut-side up.
  2. In a medium bowl, combine the cream cheese, mozzarella, garlic, chives, and paprika. Fold the mixture until it is a cohesive, velvety cream cheese base where herbs are evenly speckled.
  3. Spoon the mozzarella mixture into each pepper half, smoothing the top. In a small separate bowl, toss panko breadcrumbs with melted butter and dried oregano, then press the mixture onto the cheese-filled peppers.
  4. Bake in the preheated oven for 20 minutes or until the peppers are tender and the panko topping has reached a mahogany-colored crispiness.