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3.34 from 6 votes

Stuffed Shishito Peppers Recipe

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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American, Western
Keyword: shishito peppers, stuffed peppers
Servings: 6
Calories: 218kcal
Author: Kevin Is Cooking


  • 1/2 lb shishito peppers
  • 8 oz cream cheese softened
  • 4 oz dry salami diced
  • 1 tsp garlic powder
  • 1/2 tsp black pepper


  • 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 cooing 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: 10.2% | Vitamin C: 5.5% | Calcium: 3.9% | Iron: 2.2%