Preheat oven to 350°F.

Wash the peppers and halve them lengthwise. Remove the seeds and the membranes from the peppers.

In a small mixing bowl, stir together the cream cheese, the spices, the parsley and the shredded cheese.

In another bowl, beat an egg.

On a third plate, mix together the crushed potato chips and the almond flour. I recommend barbecue potato chips, but you could use any chips you have on hand.

Fill each pepper half with the cream cheese mixture. Then roll in the egg wash and then roll in the bread crumbs.

Transfer each pepper half to a baking sheet sprayed with oil or covered in parchment paper.

Bake in oven for around 25 minutes. You will see the crumb mixture begin to brown.

Let cool a few minutes before eating.

Enjoy!

*If you don't use Cumin on Passover it can be omitted.