Stuffed Padrón Peppers

• 10 ounce large Padron peppers (2 in. long; about 35 peppers) or 15 mini sweet peppers (3 in. long)
• 3 ounces tangy aged cheddar, cut into 1/4- by 1-in. sticks (we like bandage-wrapped Fiscalini or Tillamook special reserve)
• 1/4 cup extra-virgin olive oil, divided
• 1/3 cup panko (Japanese-style bread crumbs)
• 1 1/2 teaspoons sweet smoked Spanish paprika
• About 1/4 tsp. kosher salt
• About 1/4 tsp. pepper

1. Preheat oven to 450u0b0. Cut a slit down the side of each pepper to create a pocket; you don't need to seed peppers. Tuck some of the cheese into each pocket. Oil a medium, shallow baking dish with 2 tbsp. oil. Arrange peppers, cut side up, in a single layer.
2. Combine panko, paprika, and remaining 2 tbsp. oil. Season to taste with salt and pepper. Sprinkle mixture over stuffed peppers. Bake until panko browns and peppers soften, 10 to 20 minutes.

peppers, cheddar, extravirgin olive oil, bread, sweet smoked spanish paprika, kosher salt, pepper

Taken from www.myrecipes.com/recipe/stuffed-padron-peppers (may not work)