Instructions

01
Preheat your oven to 400°F and line a baking sheet with parchment paper.
02
Wash and dry the shishito peppers. With a sharp knife, make a single lengthwise cut in each pepper to create a pocket, being careful not to cut through the other side.
Herb says
Shishitos are thin-skinned, so treat them like fragile little canoes. Avoid splitting them all the way open.
03
In a medium bowl, combine the softened cream cheese, shredded cheddar, sriracha, scallions, garlic powder, and lemon juice. Mix until smooth and evenly colored.
04
Using a small spoon or piping bag, fill each shishito pepper with the cheese mixture. Fill just to the brim; don't pack too tight or the cheese may burst out during baking.
05
Brush the outsides of the stuffed peppers with olive oil and arrange them in a single layer on the prepared baking sheet.
06
Sprinkle the panko breadcrumbs evenly over the filled peppers.
Herb says
Panko gives you that essential American crunch, like the crispy topping on a casserole. Texture is not optional.
07
Bake for 15–18 minutes, until the peppers are blistered and the panko is golden-brown.
08
Let the peppers rest for 5 minutes before serving.
Herb says
This wait prevents cheese lava burns and lets flavors settle. Good things come to those who pause.
09
Transfer to a platter and sprinkle with chopped chives for a fresh finish.

HERB