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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.

Source: EatingWell Magazine, January/February 2019


Recipe Summary

40 mins
40 mins


Ingredient Checklist


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

  • 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

3 peppers
116 calories; protein 7.7g; carbohydrates 12.5g; dietary fiber 4.1g; sugars 5.9g; fat 4.9g; saturated fat 3.3g; cholesterol 13.3mg; vitamin a iu 943.3IU; vitamin c 179.1mg; folate 25.6mcg; calcium 38mg; iron 0.9mg; magnesium 24.4mg; potassium 417.1mg; sodium 156.5mg.

2 vegetable, 1/2 high-fat protein