Description
These Pimento Cheese Stuffed Shishito Peppers combine the smoky, mild heat of blistered shishitos with creamy, tangy pimento cheese. A perfect quick appetizer or snack, these peppers are ready in just 15 minutes and are great for parties or casual entertaining.
Ingredients
Scale
- Shishito peppers (quantity as desired)
- Pimento cheese (about 2 teaspoons per pepper)
- 3 tablespoons extra-virgin olive oil
- Flaky salt (for topping)
Instructions
- Wash and dry the peppers. Cut a small slit into each pepper and stuff with approximately 2 teaspoons of pimento cheese.
- Heat olive oil in a large skillet over medium-low heat. Add the stuffed peppers in a single layer.
- Cook for 2 minutes, turning occasionally, until the peppers are blistered and lightly blackened on all sides.
- Remove from the skillet, sprinkle with flaky salt, and serve warm.
Notes
- Avoid overstuffing the peppers to prevent the cheese from oozing out during cooking.
- For added flavor, garnish with smoked paprika, chopped chives, or a drizzle of hot honey.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: American