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Stuffed Padrón Peppers





Yields
Serves 4 to 6



Total Time
30 mins

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.

su-Stuffed Padrón Peppers




Photo: Annabelle Breakey
 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
Step 1
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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 247Calories from Fat 53
% Daily Value *
Total Fat 15g24%

Saturated Fat 4.5g23%
Cholesterol 15mg5%
Sodium 186mg8%
Total Carbohydrate 26g9%

Dietary Fiber 4g16%
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.