Preheat the oven to 350F.

Wearing rubber gloves, cut peppers in half lengthwise and remove the seeds and membrane.

In a medium bowl, combine the cream cheese, cheddar, and onions.

In another bowl, mix together the panko, paprika, chili powder, garlic powder, salt, and pepper.

Fill the peppers with the cheese filling using a small spoon or spatula.

Dip the peppers in the egg beaters.

Place pepper in panko mixture, using a spoon to keep the seasoning from falling to the bottom of the bowl.

Coat a baking pan with oil spray. (I lined my pan with parchment paper for ease cleaning.)

Lightly coat the peppers with extra oil spray.

Bake for 20-25 minutes, until brown and the cheese flows out. Remove from the oven and serve immediately. Serve hot*.I used 1/4 cup additional panko to make it easier to coat, leaving 1/4 cup that was trashed and not included in the nutritional information.