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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.
6 to 8 servings
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.
170 calories
15g fat
3g carbs
7g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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