Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper or foil for easy clean-up.
Cut peppers in half, leaving stems on if desired. Remove seeds and ribs.
In a bowl, combine cream cheese, cheddar cheese and taco seasoning until well blended.
Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on prepared pan and continue until all peppers are stuffed.
In a small bowl, pour melted butter over panko crumbs and mix to combine. Top each stuffed pepper half with bread crumb mixture, lightly patting down to adhere.
Bake peppers for 15 minutes. Turn oven to broil. Broil stuffed peppers for 2 to 3 minutes or until breadcrumbs are browned. Watch carefully! Cool slightly before serving.
Video
Notes
Nutrition information is based on one serving, or 2 to 3 stuffed pepper halves. The size of the peppers can vary quite a bit.
Make ahead tip: Peppers can be stuffed up to a day ahead of time, covered, and refrigerated. Bake as directed. To freeze, see instructions on post.
Make jalapeño poppers: Substitute jalapeño peppers for the mini sweet peppers.