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
By Exeter Produce
Jul 18, 2025Prep Time
10Cook Time
6Servings
24 stuffed shishitosNutritional Info
Calories: 26kcal Carbohydrates: 1g Protein: 1g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 1g Cholesterol: 3mg Sodium: 27mg Potassium: 40mg Fiber: 0.4g Sugar: 1g Vitamin A: 587IU Vitamin C: 21mg Calcium: 11mg Iron: 0.2mg
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.
Method
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.
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