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    Home » APPETIZERS + SNACKS

    Blistered Shishito Peppers with Cheese

    June 25, 2020

    Cast iron skillet with blistered shishito peppers topped with melted cheese.

    Looking for a fun and easy appetizer? These blistered shishito peppers are ready in 10 minutes, are keto approved, and a crowd pleaser for summer BBQs.

    All you need are 3 ingredients including oil and salt, plus either cheese or a dipping sauce. And you can make them on the stovetop, in the oven or air fryer, or grill them. Check the FAQ at the end for details!

    Updated July 31, 2022

    Jump to Recipe
    A cast iron skillet of blistered shishito peppers topped with melted cheese.

    I was in a restaurant in Chicago with friends several years ago, and someone had the brilliance of mind to order this appetizer. When the server brought it, you would have thought we hadn't eaten anything in a week.

    I don't think it lasted 10 minutes.

    So we ordered more.

    And now I make this every summer. Summer is when entertaining gets casual and easy. And this blistered shishito pepper recipe is perfect. Sometimes I top the shishito peppers with cheese at the end, as in the photo, or I make my 15-Minute Chile con Queso Dip to go with them.

    Jump to:
    • What Are Shishito Peppers?
    • What's the Difference Between Shishito and Padrón Peppers?
    • Ingredients
    • How do you make blistered shishito peppers?
    • Recommended Equipment
    • Blistered Shishito Peppers FAQ
    • Blistered Shishito Peppers Recipe
    • 🌱 Sign up for my emails, and get my 5 tips for easy vegetarian meals!

    What Are Shishito Peppers?

    Shishito peppers are green, thin-skinned, skinny peppers from Eastern Asia that are about 2 - 4 inches long. Their bodies have a wrinkled appearance, and can appear sunken in along their lengths.

    These peppers are popular in both Japanese and Korean dishes.

    As a note, they look nearly identical to padrón peppers, and are often confused or thought to be the same thing. But more about that later.

    Shishito Heat Index

    Shishito peppers are only moderately spicy, but in any batch you purchase, roughly 10% of them can be very spicy. No one seems to understand why there's such a range in heat.

    What's the Difference Between Shishito and Padrón Peppers?

    I often see both shishito and padrón peppers in the markets, and they're often confused, or thought to be the same thing. In truth, they're interchangeable in recipes.

    While shishito peppers originated in East Asia, padrón peppers are native to Spain. They were likely brought to South America with 16th century monks, and are seen in Mexican cuisine.

    Appearance: Padrón peppers are more stocky than the more willowy shishito, and a little less wrinkly.

    Flavor: Shishito peppers are grassy, padrón peppers are more earthy and nutty.

    Cooking: They cook up the same way using the same techniques.

    Padrón Heat Index

    Like shishito peppers, padróns are considered a sweet pepper with low to moderate heat. And just like shishitos, they have the odd sudden pepper that spikes up the heat - roughly 1 in every 10.

    For a party idea, play shishito or padrón pepper roulette.....

    A cast iron skillet of blistered shishito peppers.

    Ingredients

    • Shishito peppers - you can substitute padrón peppers if that's what you find at your market.
    • Oil - either extra virgin olive oil or sesame oil work great.
    • Sea salt or Sesame Seeds
    • Monterey Jack Cheese or Peanut Sauce

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    How do you make blistered shishito peppers?

    This shishito peppers recipe is incredibly easy, and requires no special equipment.

    Step 1 (2 minutes)

    Prep. Wash the peppers, but don't remove the stems. Dry them well so they won't splatter like fireworks on 4th of July when they hit the oil.

    Grate the cheese if using. Or make this 15-Minute Chile con Queso Dip or Peanut Sauce for dipping.

    Step 2 (10 minutes)

    Blister. Toss the peppers in just enough oil to coat them. Heat a cast iron skillet over medium high heat, and add just a slick of oil to the surface.

    Once the skillet is hot, but not smoking, add the peppers. They'll sizzle, and after a minute, will make popping sounds. Lower the heat to medium, and turn the peppers as they blister.

    Don't be tempted to turn them too quickly, as they need the contact with the skillet to char.

    The surfaces of the peppers should blister and char quickly - no more than 10 minutes total for all sides of the peppers.

    Step 3 (1 minute)

    Finish. Finish the peppers with sea salt and / or sesame seeds. Add the grated cheese on top, if using with the sea salt.

    Step 4

    Serve. If not using grated cheese on top, serve with a dipping sauce such as a peanut sauce or melted cheese dip. I like to serve the peppers in the skillet to keep them warm.

    Hint: Toss the peppers in just enough oil to coat them before adding them to the hot pan.

    These peppers are irregularly shaped, making it hard for all their surfaces to pick up oil from the pan. If the skin of the peppers isn't oiled, they don't char and blister as well.

    Recommended Equipment

    • Cast iron skillet
    • Cheese grater

    Blistered Shishito Peppers FAQ

    Can I make this shishito peppers recipe in the oven?

    Yes. You can broil them. Heat the broiler with a sheet pan lined with parchment paper under the flame. Toss the peppers in a little olive oil. When the baking sheet is hot, add the peppers. You don't need to turn them. The baking sheet blisters the bottoms, and the broiler gets the tops.

    Can I make these in the air fryer?

    Yes. Preheat the air fryer to 400˚F, lightly oil the peppers, and air fry for 7 - 8 minutes. Shake the basket to turn the peppers half way through cooking.

    Can I make these on the grill?

    Yes. Just follow the directions for the stove top. Either heat the skillet on the grill, or use these reusable Grill Sheets.

    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.

    If you're looking another appetizer to serve alongside these peppers, check out my cheese twists made with store-bough puff pastry. They're always a hit!

    A cast iron skillet of blistered shishito peppers topped with melted cheese.
    Print Recipe
    4.96 from 22 votes

    Blistered Shishito Peppers Recipe

    Blistered Shishito peppers are a fabulous, easy appetizer, starter, or side dish. There's only about 2 minutes of prep time, and 10 minutes to cook.
    Prep Time2 mins
    Cook Time10 mins
    Total Time12 mins
    Course: Appetizer, Vegetable Side
    Cuisine: Mexican
    Keyword: blistered shishito peppers, shishito peppers
    Servings: 2
    Calories: 147.4kcal
    Author: The Wimpy Vegetarian

    Ingredients

    • 1 tablespoon extra virgin olive oil, divided
    • 8 ounces shishito peppers, or padrón peppers
    • ½ teaspoon kosher salt, or to taste
    • ¼ cup grated Monterey Jack cheese, or other melty cheese

    Instructions

    • Prep. Wash the peppers, but don't remove the stems. Dry them well so they won't splatter like fireworks on 4th of July when they hit the oil.
      Grate the cheese if using. Or make this 15-Minute Chile con Queso Dip or Peanut Sauce for dipping.
    • Blister. Toss the peppers in just enough oil to coat them. Heat a cast iron skillet over medium high heat, and add just a slick of oil to the surface.
      Once the skillet is hot, but not smoking, add the peppers. They'll sizzle, and after a minute, will make popping sounds. Lower the heat to medium, and turn the peppers as they blister.
      Don't be tempted to turn them too quickly, as they need the contact with the skillet to char.
      The surfaces of the peppers should blister and char quickly - no more than 10 minutes total for all sides of the peppers.
    • Tip: Toss the peppers in just enough oil to coat them before adding them to the hot pan.
    • Finish. Finish the peppers with sea salt and / or sesame seeds. Add the grated cheese on top, if using with the sea salt.
    • Serve. If not using grated cheese on top, serve with a dipping sauce such as a peanut sauce or melted cheese dip. I like to serve the peppers in the skillet to keep them warm.

    Nutrition

    Calories: 147.4kcal | Carbohydrates: 4.3g | Protein: 4.5g | Fat: 11.7g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.4g | Cholesterol: 12.6mg | Sodium: 669.7mg | Potassium: 292.9mg | Fiber: 3.2g | Sugar: 4.7g | Vitamin A: 1331.1IU | Vitamin C: 134.5mg | Calcium: 119.4mg | Iron: 0.4mg

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    Reader Interactions

    Comments

    1. Liz

      June 25, 2020 at 4:38 am

      5 stars
      I first tasted these peppers at one of Rich Bayless' restaurants in Chicago with some blogger friends!!! But I've never made them at home! You've inspired me with your fabulous recipe!!
      P.S. Glad you're recovering well!!!

      • The Wimpy Vegetarian

        July 26, 2020 at 8:58 pm

        5 stars
        Thanks so much Liz. I first had these at some hot restaurant in Chicago with friends - I don't remember the name. I think "Hog" was in the name, but that's all I remember. Anyway, I loved them and HAD to make them.

    2. [email protected]

      June 25, 2020 at 2:55 pm

      5 stars
      I've had blistered shishito peppers at a restaurant we adore and would frequent in pre-Covid days. I never knew how they made them so addictively delicious. Now that I know how easy it would be to make them at home, I'm tempted to try as soon as I can find them at the store. What a fabulous recipe! So glad you're doing better after surgery - hope you'll soon be cooking up a storm and enjoying the food that you make.

      • The Wimpy Vegetarian

        July 26, 2020 at 8:54 pm

        5 stars
        I'm finally back to cooking, and so happy about it!! And yes, these peppers are incredibly easy to make at home!

    3. Jane

      June 25, 2020 at 4:08 pm

      5 stars
      I have always enjoyed these at restaurants but have never attempted to make them myself. Now with your help I'll be trying them as soon as I can find them at our farmer's market or local grocery store!!

      • The Wimpy Vegetarian

        July 26, 2020 at 8:52 pm

        5 stars
        And the beauty is that they're ready in less than 15 minutes!!

    4. Sarah Walker Caron

      June 26, 2020 at 4:12 pm

      5 stars
      I love that you've taken (divine!) blistered shishito peppers and made them even better with the addition of cheese. What a fun take on one of my favorite summer side dishes.

      • The Wimpy Vegetarian

        July 26, 2020 at 8:50 pm

        5 stars
        Thanks so much, Sarah!!

    5. Karen

      June 26, 2020 at 7:41 pm

      5 stars
      These sound amazing. I love the cheesy topping too! I broil peppers all of the time, but need to find shishitos!

      • The Wimpy Vegetarian

        July 26, 2020 at 8:49 pm

        5 stars
        They're usually all over the place in summer, but for some reason I only find them occasionally this year. But I snap them up whenever I see them 🙂

    6. Ansh

      June 30, 2020 at 8:32 am

      5 stars
      Now this is what everyone needs int heir life. I love blistered peppers. I LOVE that you added cheese. I must make this soon!

      • The Wimpy Vegetarian

        July 26, 2020 at 8:47 pm

        5 stars
        I had something similar in a restaurant in Chicago years ago and fell in love with them. Now this is the only way I make them!

    7. Barbara Kiebel

      June 30, 2020 at 1:39 pm

      5 stars
      Every time I'm met with a recipe for peppers I have a moment of thinking, nope, not for me. Old habits die hard!

      I used to avoid all green peppers because I despised green bell peppers but I grew out of that phase since moving to Colorado and now would love that entire beautiful pan to be sitting in front of me. And so easy too!

      • The Wimpy Vegetarian

        July 26, 2020 at 8:46 pm

        5 stars
        All green peppers are not created equally. I still seriously dislike green bell peppers, but I love these shishitos, Anaheims and poblanos. And cheese is a great neutralizer...

    8. mjskitchen

      July 26, 2020 at 3:01 pm

      5 stars
      I love blister3d shishitos with cheese, but have never used Jack cheese. Unfortunately, we weren't able to grow them this year. Our local nursery didn't order the plants because of the COVID situation and stuck with the basics. Wish I had had some foresight. I would have started them by seed in the spring. Hopefully, they will start showing up in the stores.

      • The Wimpy Vegetarian

        July 26, 2020 at 8:44 pm

        5 stars
        I see them in our stores in Nevada every once in awhile, but not nearly as regularly as in the past. I'm not sure why. I'm envious that you can grow them there. Here in the mountains, growing vegetables seems to be a sport.

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    Susan at The Wimpy Vegetarian

    Hi there! I'm Susan.

    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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