Stuffed Shishito Peppers
These baked stuffed shishito peppers are blistered shishitos, stuffed with a cream cheese, bacon, & cheddar mixture and topped with crunchy panko crumbs.
I had a bag of shishito peppers that I had planned on roasting, but some were extra large/long so I decided to make some stuffed shishito peppers with them. I decided to do a riff on jalapeno poppers and make some shishito poppers instead. They were easy to make, took only minutes to bake, and tasted great.
Stuffed Shishito Peppers
Ingredients:
- 3/4 cup cream cheese, softened to room temperature
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup bacon crumbles
- 1-2 tbsp barbecue sauce, to taste, optional
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1/2 cup panko crumbs
- Garlic powder, to taste
- 10 large shishito peppers
How to Make Stuffed Shishito Peppers
Preheat the oven to 425 degrees. Line a small baking sheet with parchment paper.
Combine the softened cream cheese, cheddar cheese, bacon crumbles, barbecue sauce, and minced garlic; mix well. Taste and season with sea salt and freshly cracked pepper, to taste; mix until well combined.
Lay the shishito peppers out on the lined baking sheet and see how they lay naturally. With a small paring knife cut a slit down the side facing up on each one (from below stem to almost the tip of the shishito pepper). Carefully remove the seeds if desired.
Stuff a spoonful of the cheese mixture into each pepper.
Combine the panko crumbs, garlic powder, sea salt, and freshly cracked pepper, to taste, on a small plate; mix well.
Dip the stuffed peppers (cheese side down) in the seasoned panko crumbs then place them on the prepared baking sheet.
Spray all of the stuffed shishitos with olive oil cooking spray.
Bake for 7 minutes.
Turn the oven to broil and broil for 2-3 minutes, or until golden brown. Watch carefully!
Remove from the oven and serve. Enjoy.
Equipment
Ingredients
- ¾ cup cream cheese softened to room temperature
- ½ cup sharp cheddar cheese shredded
- ¼ cup bacon crumbles
- 1-2 tbsp barbecue sauce to taste, optional
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- ½ cup panko crumbs
- Garlic powder to taste
- 10 large shishito peppers
Instructions
- Preheat the oven to 425 degrees. Line a small baking sheet with parchment paper.
- Combine the softened cream cheese, cheddar cheese, bacon crumbles, barbecue sauce, and minced garlic; mix well. Taste and season with sea salt and freshly cracked pepper, to taste; mix until well combined.
- Lay the shishito peppers out on the lined baking sheet and see how they lay naturally. With a small paring knife cut a slit down the side facing up on each one (from below stem to almost the tip of the shishito pepper). Carefully remove the seeds if desired.
- Stuff a spoonful of the cheese mixture into each pepper.
- Combine the panko crumbs, garlic powder, sea salt, and freshly cracked pepper, to taste, on a small plate; mix well.
- Dip the stuffed peppers (cheese side down) in the seasoned panko crumbs then place them on the prepared baking sheet.
- Spray all of the stuffed shishitos with olive oil cooking spray.
- Bake for 7 minutes.
- Turn the oven to broil and broil for 2-3 minutes, or until golden brown. Watch carefully!
- Remove from the oven and serve. Enjoy.
What a great recipe. They look delicious.
They look excellent! I would probably devour the whole batch.
Did you disable the comment on the newest post? Can’t find it under your guacamole post.