12 jalapeño peppers, sliced in half lengthwise
4.5 oz light cream cheese
5 medium scallions, green part only, sliced
2 oz shredded low fat sharp cheddar
1/2 cup egg beaters or egg whites, beaten
1/2 cup panko crumbs
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
Salt and freshly ground pepper
Cooking spray oil
Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
Combine cream cheese, cheddar and scallions in a medium bowl. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl, a shallow one would work better.
Fill peppers with cheese filling with a small spoon or spatula. Dip peppers in egg beaters. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.