Stuffed Padrón Peppers
Photo: Annabelle Breakey
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.
How to Make It
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.
Ingredients
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
Directions
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.
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