We used shishito peppers in this recipe makeover of classic game-day jalapeño poppers. They're typically mild, but 5 to 10 percent of them pack some heat, which makes eating them like a game of spicy roulette. Manchego is a sheep's-milk cheese made in Spain that has a buttery texture. Look for it in your supermarket's specialty-cheese section.

Hilary Meyer
Source: EatingWell Magazine, January/February 2019

Gallery

Recipe Summary

active:
40 mins
total:
40 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high.

    Advertisement
  • Combine Manchego, yogurt, scallions, panko, paprika and garlic powder in a medium bowl.

  • Make a slit down one side of each pepper and scrape out the seeds with a small spoon. Fill each with about 1 1/2 teaspoons of the cheese mixture and close the pepper around it. Place cut-side up on a baking sheet. Coat the peppers lightly with cooking spray.

  • Broil, turning the pan once from front to back halfway through, until the peppers are starting to char and the cheese is melted, about 4 minutes total. Sprinkle with salt. Serve warm.

Nutrition Facts

116 calories; protein 7.7g 15% DV; carbohydrates 12.5g 4% DV; dietary fiber 4.1g 16% DV; sugars 5.9g; fat 4.9g 8% DV; saturated fat 3.3g 17% DV; cholesterol 13.3mg 4% DV; vitamin a iu 943.3IU 19% DV; vitamin c 179.1mg 299% DV; folate 25.6mcg 6% DV; calcium 38mg 4% DV; iron 0.9mg 5% DV; magnesium 24.4mg 9% DV; potassium 417.1mg 12% DV; sodium 156.5mg 6% DV.
Advertisement
Advertisement