As far back as I can remember I have always loved peppers. I loved to add jalapeno peppers on nachos. I would eat fresh sliced bell peppers. I would cook with crushed red peppers as much as possible.
There wasn’t much I wouldn’t cook without at least one type of pepper. However, I never used pepper as the main ingredient in any of my dishes. It was always used to complement whatever I was cooking.
Jalapeno poppers are one of my all-time favorite foods. I just love the creamy cheese, spicy pepper, and the crispy coating.
My love for jalapeno poppers and my need to create a dish which spotlighted the pepper led me to this spicy little number. Instead of a jalapeno I used poblano peppers, which are larger and milder than the jalapeno.
I also chose to bake them instead of frying to save a few calories. The Panko bread crumbs still give the pepper the crunchiness it needs. One half of the poblano can be used as a serving for an appetizer before any meal.
3 Large Poblano Peppers, Sliced in Half and Seeds Removed
10 Oz. Cream Cheese
1 Tbsp. Minced Garlic
Diced 1 Cup Panko Bread Crumbs
2 Tbsp. Olive Oil
Preheat oven to 350°
Using food processor, mix cream cheese, garlic, and scallions. Place mixture in bowl, cover with plastic wrap, and place in the refrigerator. Evenly spread the bread crumbs on a baking sheet.
Rub olive oil on the outside of the peppers. Roll the peppers into the bread crumbs, coating the skin as much as possible. Using a spoon, scoop the cheese mixture into the center of the peppers making sure the cheese does not come to the edges of the pepper. Top the cheese with the remaining bread crumbs.
Bake for 30-40 minutes or until skins of pepper starts to wrinkle and brown around the edges.