Step 1

Pre-heat the oven to 425 F.

Step 2

Slice the jalapeño peppers in half, cleaning out the seeds and the ribs. Set the jalapeño pepper halves in a single layer a baking sheet.

Step 3

Warm the cream cheese in the microwave in a large bowl. You don’t want to cook it, but you want to soften it.

Step 4

Drain the can of tuna and add it to the bowl with the cream cheese.

Step 5

Finely chop the onion and add it to the bowl. Mix until combined.

Step 6

Add the hot sauce, salt, garlic powder, Panko, and Parmesan to the bowl with the tuna mixture. Stir until combined.

Step 7

Scoop the cream cheese filling into the jalapeño pepper halves.

Step 8

Bake them for 15 minutes until the tops start to get a golden brown color. Don’t overcook them Serve warm with a sprinkle of furikake or seaweed flakes on top for garnish.