Mediterranean Stuffed Shishito Peppers
Blistered Shishito Peppers are cut in half and stuffed with a medley of Mediterranean ingredients for an addictive appetizer
Stuffed with softened goat cheese, colorful peppers. tomatoes and herbs, then broiled one minute
Recipe makes 24 pick-up stuffed Shishitos
The ultimate pick-up tasty three bite little stuffed peppers!
The mild peppers are stuffed with an explosion of flavor.
These beauties are vegetarian, gluten free and light in calories.
Ingredients
Instructions
Blister the Shishito Peppers:
Wash and dry the peppers. Heat 1 teaspoon of oil in a large cast iron skillet. When very hot, add the shishitos and let them blister and blacken on the underneath, about 1 -2 minutes.
Turn over with tongs until the second side has colored – then remove immediately to a plate. Sprinkle with a pinch of sea salt.
When cool – cut each in half horizontally and place them, cut side up on a rimmed baking sheet to fit. (Keep the seeds inside – they are mild and edible.)
Make the Filling:
Add the goat cheese to a medium sized bowl.
Wipe out the skillet, add remaining teaspoon of oil. Set heat to medium-low.
Add the peppers and scallions and cook stirring 2 minutes to soften.
Add the herbs, mix in and remover from the heat.
Add the veggie & herb mixture and tomatoes to the goat cheese; mix well.
Add a pinch of cayenne pepper if you like.
Fill each Shishito with about 2 teaspoons of filling (depends on the size) and them to a rimmed baking pan to fit.
Heat the broiler and when very hot, broil 4 inches from the heat source for just 2 minutes.
Will be firm and a little bubbly. Do not cook longer, will dry out the cheese.
Enjoy!!
Can be made a day ahead of time in a the refrigerator stored in a tightly sealed container.
Simple reheat in a 350 degree oven until warmed through.
*I have used red, yellow, purple and chocolate colored peppers (from a Summer farmer’s market.)
See BLOG for many more step-by-step photos and a information.
Also learn the difference between Shishito peppers and Padrón peppers.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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