Pimento Cheese Stuffed Shishito Peppers
"Three ingredients is all it takes to make these beautiful charred and cheese-stuffed shishito peppers. They will go fast. Make a double batch! I remember the first time I had shishito peppers… Betsy and I were out to eat at a sushi place and the table next to us ordered this big pile of charred peppers dusted with sesame seeds. It looked amazing and I ordered a batch. I probably would’ve skipped right by them on the menu if I hadn’t seen them. In this version, the creamy filling cuts the sharpness of the pepper and tastes like comfort food at its best. Plus, they are easy to make, taking just a few minutes and three ingredients."
Yields20 peppers
Preparation Time5 min
Cooking Time20 min
Ingredients
- 20 shishito peppers
- 1 cup pimento cheese spread
- 2 ounce cream cheese
- 1 tablespoon canola oil
- sesame seeds for garnish
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To prep filling, whip together pimento cheese and cream cheese. You can use a fork for this but for best results beat it with either a hand mixer or a stand mixer with the paddle attachment for a minute or two. Transfer to a sturdy plastic bag for easier piping.
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Preheat a sturdy skillet over medium-high heat. Add canola oil and once hot, add peppers. Cook until the peppers char on both sides, maybe 2-3 minutes per side. Try not to overcook them or they will get too soggy.
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Remove peppers and let cool.
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Slice each pepper open down the center. It’s okay to leave the seeds in. They shouldn’t be spicy.
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Pipe in pimento cheese filling and garnish with sesame seeds.