Manchego-Stuffed Shishito Poppers

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 our specialty-cheese department.

  • Serves: 10
  • Prep Time: 40
  • Cook Time: 40


  • 2 cups shredded Manchego cheese
  • 1/2 cup low-fat Greek yogurt
  • 2 scallions, sliced
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 30 shishito peppers
  • Cooking spray
  • 1/4 tsp 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 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.

  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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