These shishito pepper recipes are rich in bright, peppery flavors without burning your taste buds!
Shishito peppers are a staple in traditional Japanese dishes, but they also work great in classic recipes like stuffed peppers.
Check out these tasty shishito pepper recipes below for a punch of peppery flavor without the extra heat!
Shishito peppers are so mild that they work as a great side dish. Be careful, though, because there’s always one shishito pepper in every batch that packs a powerful spice punch!
To bring out the smokey flavors of this pepper, sauteeing them in a skillet is so simple.
The charred edges add a lot of flavors, and the heat in the pan makes them incredibly tender and delicious.
Serve blistered shishito peppers as a snack with hummus or alongside a juice cheeseburger.
With just a few added seasoning (all pantry staples), you can transform shishito peppers into a mouthwatering and healthy side dish.
Sauteeing them on the stove helps soften the skins and releases those sweet and smokey flavors.
Add soy sauce, minced garlic, and black pepper to the pan with a bit of olive oil for a hint of salty flavors. It’s a fantastic side dish that is slightly spicy than classic sauteed vegetables.
If you are in a hurry, this recipe comes together in 7 minutes. No tedious chopping is required!
Are you on the hunt for the ultimate waistline-friend snack? These soy-glazed shishito peppers are the ultimate appetizer or side dish, full of flavor yet low on calories.
Since shishito peppers aren’t overly spicy, it requires the addition of red pepper flakes to bring on the heat.
Don’t worry – they’re not too spicy! The addition of brown sugar and soy sauce helps to neutralize the heat for a delightfully sweet and spicy snack.
It’s one killer appetizer, but it also works well as a punchy side dish for burgers or served over rice.
Cream shishito peppers are great for just about anything.
Eat them alone as a creamy side dish, add them as a pizza topping or throw them in an omelet.
You can even use them as a protein replacement on tacos for a meatless taco Tuesday!
Cook shishito peppers until they’re nice and tender, and blend with heavy cream, spices, and parmesan cheese.
Any heat from the peppers can’t cut through the heavy cream and cheese so it won’t be spicy.
What’s great about this recipe is you can make a big batch and store it in the fridge for up to five days.
If you love the concept of stuffed jalapenos but feel they are just too spicy, it’s time to rethink your choice of pepper.
Shishito peppers have a similar flavor profile to jalapenos but aren’t quite as spicy.
Stuff halved shishitos with all the classic fixings – cream cheese, salami (for a salty kick), and spices.
It delivers the same flavors of stuffed jalapenos without the 5-alarm fire in your mouth.
These stuffed peppers are a great appetizer to bring to a tailgate, potluck, or work as a killer late-night snack!
Are you looking for a great side dish on your next homemade sushi night?
Edamame often gets all attention, but this shishito pepper dish with miso butter puts edamame to shame!
Shishito peppers’ slight peppery and sweet flavors pair perfectly with nutty and sweet miso butter.
Throw in crunchy and nutty furikake, and watch a full bowl disappear faster than your homemade California rolls.
It’s the perfect side dish or appetizer to whip up in a flash and packs massive Japanese-inspired flavors.
I love any opportunity to bust out my air fryer. Air frying shishito peppers is a great way to crisp up the skins and tenderize the insides without needing much oil.
The great thing about this super simple recipe is that it lets the natural flavors of this tasty and aromatic pepper shine through.
Throw whole peppers in the air frying with a dash of salt, and let your fryer do all the heavy lifting.
For extra flavors, pair with a sweet and salty sesame ginger sauce. The sauce is so simple you can whip it up while your pepper cook in the air fryer.
Are you looking for a little extra kick of spice? Although one in every ten shishito peppers is spicy, there’s no guarantee you’ll cook up a batch with that spicy pepper gone rogue.
This hot honey sauce is worth checking out to infuse a little extra heat!
To bring out the smoky flavors of the peppers, cook them in a skillet until the skins start to char. Pair with a sweet honey sauce infused with a kick of garlic chili paste to taste.
If you don’t want your side dish too spicy, add a little hot sauce at a time until it reaches the perfect heat for your palette.
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