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Manchego-Stuffed Shishito Poppers

  • 40 m
  • 40 m
Hilary Meyer
“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.”


    • 2 cups shredded Manchego cheese
    • ½ cup low-fat plain Greek yogurt
    • 2 scallions, sliced
    • ¼ cup panko breadcrumbs, preferably whole-wheat
    • ½ teaspoon smoked paprika
    • ¼ teaspoon garlic powder
    • 30 shishito peppers
    • Cooking spray
    • ¼ teaspoon flaky sea salt


  • 1 Position rack in upper third of oven; preheat broiler to high.
  • 2 Combine Manchego, yogurt, scallions, panko, paprika and garlic powder in a medium bowl.
  • 3 Make a slit down one side of each pepper and scrape out the seeds with a small spoon. Fill each with about 1½ 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.
  • 4 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.
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