Stuffed Padrón Peppers

Name: Stuffed Padrón Peppers
Ingredients: 10 ounce large Padron 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

7 ingredients

2 steps

Ingredients

10 ounce large Padron 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

Directions

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.
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.