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Mediterranean Stuffed Shishito Peppers

Mediterranean Stuffed Shishito Peppers

Blistered Shishito Peppers are cut in half and stuffed with a medley of Mediterranean ingredients for an addictive and delicious appetizer
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 24 stuffed shishitos
Author: Karen Sheer a zest for life
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Ingredients

  • 12 medium shishito peppers washed and dried
  • 2 teaspoons extra virgin olive oil
  • 6 ounces goat cheese softened
  • 1/3 cup colored bell peppers* 1/4" dice
  • 1 tablespoon scallions finely chopped
  • 1/4 cup colored tomatoes I use cherry tomatoes
  • 2 teaspoons fresh herbs I have used rosemary, basil, thyme and marjoram.

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 for some heat.

Filling & Broiling the Shishitos:

  • 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.

Notes

*I have used red, yellow, purple and chocolate colored peppers (from a Summer farmer’s market.)
This recipe may not be reproduced without the consent of its author, Karen Sheer.
 
COURSE: Appetizer
CUISINE: Mediterranean
KEYWORDS: Mediterranean Stuffed Shishito Peppers, stuffed shishito peppers
Nutrition Facts
Mediterranean Stuffed Shishito Peppers
Amount per Serving
Calories
26
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
27
mg
1
%
Potassium
 
40
mg
1
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.4
g
2
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
587
IU
12
%
Vitamin C
 
21
mg
25
%
Calcium
 
11
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.