Shishito Peppers Recipe – Cream Cheese Stuffed

5 from 5 votes

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This shishito peppers recipe is perfect for game day snacks or Cinco de Mayo! Blistered shishitos, stuffed with cream cheese and salami, then baked. SO delicious!

Shishito Peppers recipe - close up photo of Stuffed Shishito Peppers

Shishito Peppers Recipe

Shishitos are like a milder version of Jalapeños and what a better way to serve them than stuffed to the brim with meat and cheese? This Shishito Peppers recipe is like Jalapeño Poppers – but better!!!

All you need for this Shishito Peppers recipe is softened cream cheese, chopped salami, garlic powder and some black pepper. Cream it all together and stuff each shishito pepper.

What’s a shishito pepper?

They are a small, mild chili pepper, harvested while green, and used especially in Asian cuisine.

Shishito Peppers recipe - step by step prep photo of Stuffed Shishito Peppers

Are shishito peppers hot?

While most shishitos are mild in flavor every once in a while you get a spicy one. To me that’s the fun part, never knowing and BAM, the heat elevates for a fantastic, unexpected flavor punch. 🙂

What are shishito peppers good for?

Grill, pan fry or broil them until they get blistered and serve with cold drinks as an appetizer. I love to stuff them, too. Truly addicting to nibble on!

To cook, I place the tray of them in the middle of the oven and under the broiler they go for 5 minutes. Easy right?

These go quick!

Shishito Peppers recipe - overhead shot pf Stuffed Shishito Peppers

The outer skin still gets blistered, the salami renders and crisps up and the cheese turns a golden brown.

This Shishito Peppers recipe is fantastic and I hope you try them out. Perfect for any Game Day, party or snacking. Enjoy!

Stuffed Shishito Peppers


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close up of a plate of stuffed Shishito peppers

Stuffed Shishito Peppers Recipe

5 from 5 votes
Shishito Peppers seem to be everywhere these days and while I do enjoy snacking on them blistered right out of a large cast-iron skillet then sprinkled with salt, these cream cheese and salami Stuffed Shishito Peppers are my favorite. Makes about 30.
Servings: 6
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes



  • Take the cream cheese out of the refrigerator and allow to come to room temperature. Move oven rack to middle of oven and turn broiler on.
  • Dice the salami into small pieces and add to a bowl with the cream cheese. Add the garlic powder and black pepper. Stir to blend thoroughly.
  • Lay the shishito peppers out on a lined baking sheet and see how they lay. With a small paring knife cut a slit down the side facing up on each one (from below stem to almost the tip).
  • Using a teaspoon, fill the pepper cavity and press sides together to hold cheese salami filling.
  • Spray all of the stuffed shishitos with cooking spray or olive oil. Place tray in oven and broil for 5 minutes. Shishito peppers should blister and cheese filling turns a golden brown. Serve warm. Makes 30+ depending on size of shishito peppers.


Calories: 218kcal | Carbohydrates: 4g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 674mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 4.5mg | Calcium: 39mg | Iron: 0.4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Appetizer, Snack
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Love love love this recipe! Made it a couple of weeks ago for a party, it was a great hit! Making it again today for happy hour!
    I used the spicy calabrese salami soooo good!
    Thank you for a great recipe!

  2. 5 stars
    This recipe is brilliant Kevin. Absolutely devine, just as written. I made these stuffed peppers numerous times last summer when my son had bumper crops of shishitos, and we recently wanted the exact same recipe and filling for some banana peppers. It was amazing with those, as well! My son just harvested a few containers of his beloved shishitos, so tomorrow I will again be using your recipe (the way it was intended, haha). We can’t get enough. They are so tasty, so delicious, and they go so fast! Please keep this recipe available always. I do have it printed out on cardstock and tucked inside a protective plastic sheet inside my 3-ring cookbook binder “just in case” lol, but it’s so handy to just pull it up on the phone. Thank you for creating and for sharing this wonderful recipe.

    Your fans,
    Jenifer and Jason

    1. Excellent, so happy the both of you enjoy this one Jenifer! Thanks for following along and trying the recipes. 🙂

    1. The earliest I’ve made was the night before to save time. Earlier than that I couldn’t answer to Vanessa.

  3. 5 stars
    We loved these. I have grown Shishito for a few years now and have blistered and pickled them. But this is a delicious way to prepare them. Even good to warm up next day.