This Stuffed Shishito Pepper dish is a delicious twist on classic seared shishito peppers. Stuffed with creamy pimento cheese, they are slightly spicy and creamy. It’s a nice mash-up of two delicious appetizers, smashed together into one great bite.
I remember the first time I had shishito peppers… it wasn’t very long ago actually. I was in my 30s! 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.
That was many years ago and now shishito peppers are 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 stuffing 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.
Are Shishito Peppers Spicy?
Well…. yes and no! MOST of them are not spicy, but I’ve found that about 1 in 15 or so will pack a surprising punch. It’s kind of like pepper roulette! The mild ones are very mild with just a tiny kick to them, similar to a poblano pepper. But, the spicy ones (which are less than 10% of the peppers) pack a punch that is similar to jalapenos, which makes these stuffed shishito peppers a close cousin to the very popular jalapeno poppers recipes out there.
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 or cast iron skillet 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.
How to stuff these peppers
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 top with a sprinkle of sesame seeds and you’re ready to rock.
If the piping option is a little too fancy for you, you could just scoop the filling into each pepper using a spoon, but the piping option does make for a better appearance and is actually easier once you get the hang of it.
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.
A few Substitution ideas
Shishito peppers aren’t normally stuffed, but any stuffed pepper is good in my opinion. I can think of a few really fun stuffing ideas for these if pimento cheese isn’t your thing.
- Bacon and Scallions. This would be similar to what I would do for jalapeno poppers. You could use cream cheese or a mix of cream cheese and cheddar cheese. Broil the peppers quickly just to melt the filling once you get them stuffed.
- Goat cheese and lemon. Mash the goat cheese together with some lemon zest and juice. Season with salt and pipe that into the peppers.
Stuffed Shishito Peppers with Pimento Cheese
Equipment
- 1 skillet
Ingredients
- 18-20 shishito peppers
- ½ cup pimento cheese spread
- 2 ounces cream cheese
- 1 tablespoon canola oil
- Sesame seeds, garnish
Instructions
- 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.
Gayle M Kesinger
We have fixing the peppers on the grill a lot this year as an appetizer. Served with chili sauce mixed with horseradish. Really tasty. I am going to try the pimento cheese.
Ale
This looks delicius!!
Really you don’t need to remove the seeds? Don’t they make the peppers extra hotter and spicy?
Nick
Nope. No need and it’s a lot of extra work. Shishito peppers are pretty mild. Good luck!
Amy Chung
I am constantly running out of ideas for simple yet “exotic” dishes for when I entertain. This dish is gorgeous. Love the charred peppers and the colours of the stuffing againast the pepper. I am Asian so sesame is an ingredient I use a lot of. The smell of sesames after roasting just takes a dish to the next level. Thanks for this recipe! I am definitely going to try it:)
Chris
I love, love, love frying up shishitos in oil but nevr thought about stuffing them with cheese. Yum.
Vanda
I love Padrón Peppers, but these look delicious too! Definitely trying this recipe!
Fran Opazo
Wow, I got here looking for new recipes to prepare during lockdown and I prepare them exactly as posted!!!!!
Nick
Glad you liked them Fran! :)