Ingredients:

  • 6 large Anaheim peppers (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ¼ tsp kosher salt
  • 1 cup cream cheese, softened (115g)
  • 1 cup Monterey Jack cheese, shredded (115g)
  • ½ cup Sharp Cheddar cheese, shredded (55g)
  • 2 cloves garlic, minced (6g)
  • ¼ tsp smoked paprika (1.5g)
  • 2 tbsp fresh cilantro, finely chopped (30ml)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice each Anaheim pepper lengthwise and use a spoon to scrape out the seeds and membranes to create a boat shape.
  3. Brush the interior and exterior of each pepper with olive oil and sprinkle with kosher salt.
  4. In a medium bowl, combine the softened cream cheese, shredded Monterey Jack, and shredded Sharp Cheddar.
  5. Stir in the minced garlic and smoked paprika until the filling is a uniform, pale orange hue.
  6. Using a spatula, generously fill each pepper half and smooth the top for an even melt.
  7. Place peppers on the prepared sheet and bake for 15–20 minutes until the peppers have softened and the cheese is bubbly with golden-brown spots.
  8. Immediately sprinkle with chopped fresh cilantro while the cheese is still molten.