Preparation

• Preheat oven to 350F.
• Line a baking sheet with a silicon baking mat or parchment paper. If using parchment paper, spray with oil to avoid sticking.
• Combine cream cheese, cheddar, Parmesan and scallions in a medium bowl. Fill peppers with cheese filling with a small spoon or spatula.
• In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
• Dust your work surface and a rolling pin with more flour.
• Roll the dough out thin into a rectangle about 13 x 9 inches. Slice the dough into ½ inch-thick slices.
• Wrap the dough around each jalapeno half leaving room for the eyes and place on the prepared baking sheet. Repeat with remaining jalapenos and dough.
• Brush each with the egg wash and bake in oven for 30 minutes, until the peppers are hot and golden.
• Add the eyes and serve warm on a platter.