Mediterranean Stuffed Shishito Peppers

5 from 1 vote

Blistered Shishito Peppers are cut in half and stuffed with a medley of Mediterranean ingredients for an addictive and delicious appetizer

Prep Time10

Cook Time6

Total Time16

Course: Appetizer

Cuisine: Mediterranean

Keyword: Mediterranean Stuffed Shishito Peppers, stuffed shishito peppers

Servings: stuffed shishitos

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.)

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.

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.

*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.