Preheat oven to 400 F, wear gloves and slice peppers lengthwise and use a spoon to scoop out the seeds, place cut side up onto a parchment lined baking sheet and set aside
In a small bowl, mix together ¾ cup of the shredded cheese, softened cream cheese, ½ cup panko, garlic powder, oregano, salt until evenly combined
Divide the mixture evenly among the peppers, packing it down into each pepper
In a small bowl, mix remaining shredded cheese, panko, and melted butter, then divide evenly on top of the peppers
Bake the peppers 20 minutes, or until the peppers are softened, the filling is bubbly and the topping is crisped