Ingredients
Scale
- 1 pound jalapeno peppers (about 20)
- 8 ounces cream cheese (at room temperature)
- 2 cups grated sharp cheddar cheese
- 1/4 cup safflower mayonnaise
- 2 large eggs
- 1 tablespoon water
- 2 cups panko-style bread crumbs (can use gluten-free)
- 1 teaspoon kosher salt
- Organic nonstick cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cut stems off of the peppers and cut the peppers in half lengthwise. Scrape out the seeds and veins, and discard.
- In a small bowl, add the cream cheese, cheddar cheese, and mayonnaise. Mix to combine. Stuff the peppers with the cheese mixture.
- In another small bowl, whisk the eggs with the water. Pour the breadcrumbs onto a plate and mix in the salt. Carefully dip the eat pepper into the egg mixture, letting the excess drain off. Then dip into the bread crumbs and coat well. Place on the prepared baking sheet.
- Spray the top of the peppers with the cooking spray and cook for 30 minutes or until golden brown. Serve warm with Creamy Ranch Dressing.
Notes
The equipment section above contains affiliate links to products I use and love!
I use disposable gloves when working with peppers and highly suggest you do the same.
Peppers can be reheated in a 350 degree F. oven for about 10 minutes.
