Ingredients
12 jalapeño peppers
1 cup thick whole milk Greek yogurt
¼ cup grated cheddar cheese
3 tablespoons chives, divided
2 garlic cloves, grated
½ teaspoon onion powder
½ heaping teaspoon sea salt, plus more for sprinkling
⅛ teaspoon smoked paprika
6 tablespoons panko breadcrumbs
Extra-virgin olive oil, for drizzling
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice jalapeños in half lengthwise and remove seeds and membranes. Wear gloves to protect hands.
- In a bowl, mix yogurt, cheddar, 2 tablespoons chives, garlic, onion powder, salt, and smoked paprika until combined.
- Fill each jalapeño half with the yogurt mixture, leveling it with the rim.
- Top with panko breadcrumbs and drizzle with olive oil.
- Bake for 15–20 minutes, until peppers are tender and topping is golden brown.
- Remove from oven and garnish with remaining chives before serving.
Notes
- Use mini bell peppers for a sweeter, milder version.
- For more spice, swap cheddar for pepper jack or add chipotle powder.
- Freeze unbaked poppers for up to 2 months; bake from frozen, adding a few extra minutes.
- Thick Greek yogurt is key for a creamy filling that holds its shape.
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 poppers
- Calories: 90
- Sugar: 2g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg
