Pimento Cheese Stuffed Shishito Peppers
Presenting charred shishitos like you’ve never seen them before. Just think of these pimiento-cheese-stuffed shishito peppers as a trendy, classed-up version of jalapeño poppers. Finger food at its finest.
1 pound shishito peppers
1 cup pimento cheese
3 tablespoons extra-virgin olive oil
Flaky salt, for serving
1. Use a paring knife to cut a small slit into the side of each pepper.
2. Gently stuff the inside of each pepper with about 2 teaspoons pimento cheese. Set aside.
3. In a large skillet, heat the olive oil over medium-low heat. Add the peppers to the pan in a single layer. Cook, turning occasionally, until the peppers are blistered and the skin is lightly blackened, about 2 minutes. Serve topped with flaky salt.