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
- 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%