Ingredients:

  • 8 oz (225 g) cream cheese, softened
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (50 g) crumbled feta cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 12 fresh jalapeño peppers
  • Olive oil (for brushing)
  • Optional: Fresh cilantro for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Slice each jalapeño in half lengthwise and remove seeds and membranes (wear gloves if sensitive to spice).
  3. In a mixing bowl, combine cream cheese, cheddar cheese, feta cheese, minced garlic, smoked paprika, onion powder, salt, and pepper. Mix until well combined.
  4. Generously spoon the filling into each jalapeño half.
  5. Place stuffed peppers on a baking sheet lined with parchment paper, cut side up.
  6. Lightly brush the tops of the peppers with olive oil.
  7. Bake in preheated oven for 25-30 minutes, or until the peppers are tender and the tops are golden.
  8. Let cool for a few minutes before garnishing with fresh cilantro and serving.