Preheat oven to 400°F (200°C). Wash mini red peppers, slice each lengthwise and remove seeds and membranes. Pat dry with paper towel and place cut-side up on a baking sheet lined with parchment.

Make filling

In a medium bowl, beat the softened cream cheese until smooth. Mix in shredded cheddar, crumbled bacon, chopped pickled jalapeño, chopped cilantro, lime zest, hot sauce, black pepper, and kosher salt until evenly combined. Taste and adjust heat or salt as desired.

Fill peppers

Using a small spoon or piping bag, fill each pepper half with the cheese mixture, mounding slightly but keeping a neat edge so the topping will adhere.

Crispy Coating (optional baked crisp)

Prep crumb topping

In a small bowl, combine panko, grated Parmesan, smoked paprika, and garlic powder. Drizzle with 1 tablespoon olive oil and toss until crumbs are lightly moistened and evenly coated.

Top and bake

Sprinkle a thin layer of the panko mixture over each filled pepper half. Lightly spray or brush the peppers with the tsp of olive oil. Bake on the center rack 12–15 minutes, until filling is bubbling slightly and crumbs are golden. For extra browning, switch to broil for 1–2 minutes while watching closely.

Ranch Dipping Sauce (w ranch)

Make ranch

While peppers bake, whisk together mayonnaise and buttermilk until smooth. Stir in dill, chives, parsley, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning. Chill or keep refrigerated until serving; the flavors meld best after 15–30 minutes.

Finishing

Remove peppers from oven and let rest 2–3 minutes. Transfer to a serving platter, garnish with extra chopped cilantro, and serve warm with the ranch dipping sauce on the side.