Pimento Cheese Stuffed Shishito Peppers

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Photo: Jon Cospito/Styling: Erin McDowell

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.

Nutrition Facts
  • 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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