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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."
Preparation Time5 min
Cooking Time20 min
- 20 shishito peppers
- 1 cup pimento cheese spread
- 2 ounces cream cheese
- 1 tablespoon canola oil
- sesame seeds for garnish
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.
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.
Remove peppers and let cool.
Slice each pepper open down the center. It’s okay to leave the seeds in. They shouldn’t be spicy.
Pipe in pimento cheese filling and garnish with sesame seeds.
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