Pimento Cheese Stuffed Shishito PeppersJump to Recipe
I remember the first time I had shishito peppers… it wasn’t very long ago actually (5ish years). 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.
Since then I’ve noticed these peppers become more popular and you can find them at most stores these days. I usually like these peppers charred and topped with bonito flakes (like this version), but these pimento cheese stuffed peppers came to me in a dream and I had to try them out. (What? You don’t dream of pimento cheese? Weird!)
I actually think that this version of the shishito pepper is a little more accessible if you are new to them. 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.
Three ingredients is all it takes to make these beautiful charred and cheese-stuffed shishito peppers. They will go fast. Make a double batch!
- 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.
Prepping the Shishito Peppers
These beauties are available at most stores. Shishito peppers aren’t really spicy which is why they are great to eat whole.
I only know one way to make these bad boys. Get a sturdy pan very hot (medium high heat). Drizzle in a little neutral oil, like canola oil, and let them char quickly. Just a minute or two on each side should do the trick. You don’t want to cook them too much or they will get soggy.
Once they are charred, pull them out and let them cool. Done deal.
For the filling, I just whipped together the pimento cheese with some cream cheese to lighten it up a bit.
Then I filled a sturdy plastic bag for easier piping.
Once your peppers have cooled down a bit, slice them open. No need to remove the seeds or anything.
Pipe in some cheese filling and you’re ready to rock.
I sprinkled mine with some sesame seeds out of habit, but that’s very optional.
This plate of pimento cheese stuffed shishito peppers went fast. I’d recommend a double batch if you’re feeding more than a few people.