1cupshredded sharp cheddar cheese or Mexican blend
6slicesbaconcooked crisp and finely chopped, divided
3green onionsthinly sliced, divided
2tablespoonsfinely minced parsley
Salt and pepperto taste
Preheat the oven to 400 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray.
Slice jalapenos in half lengthwise and carefully remove seeds and ribs, keep the pepper intact (pro tips: leave stems intact when slicing in half and wear food grade gloves when handling peppers). If you are wearing gloves, you can scrape them with your hands.
Arrange the peppers, cut side up, on the prepared baking sheet and set aside.
In a medium sized bowl, mix together the cream cheese, cheddar cheese, ⅔ of the bacon, ⅔ of the green onions, parsley and garlic until well combined.
Spoon the mixture into the open peppers and spread to fill. The filling should just slightly overfill the peppers.
In a small bowl, stir together panko breadcrumbs, melted butter and a pinch of salt. Sprinkle evenly over the peppers.
Bake uncovered for about 15-18 minutes, or until peppers are tender and cheese is melted.
Garnish with reserved bacon and green onions and serve immediately.
Make Ahead: Prepare and fill the peppers then store in the fridge up to 2 days in advance before baking and serving.Freezing: After stuffing the peppers, place them in an airtight container (do not stack them). Freeze the poppers for up to 1 month then bake from frozen – you will need to add 5-10 minutes to the bake time.Leftovers and Reheating: While the poppers are best served right after baking, you can store them in an airtight container in the fridge for up to 4 days. Reheat the poppers in the oven for about 15-20 minutes until warmed through.