Print This Recipe

Greek Style Shishito Peppers

Looking for a lighter appetizer for this holiday season? The popular Shishito pepper is now available from Ontario producers; the mild peppers are the perfect deep green colour to enhance your festive menu. Amazing tossed with a little salt or add some seasonings to dress them up. Use stem to pick up peppers...eat the entire pepper...discard the stem.

¼ cup crumbled feta cheese

1 tbsp minced green onion
1 tbsp olive oil
½  tbsp finely chopped parsley or spinach
½ tsp lemon zest
¼ tsp crushed pink peppercorn (optional)

3-4 cups  whole Shishito Peppers (stems attached), washed and dried
1 tbsp olive oil
salt , to taste (we love Maldon salt)

In small bowl, combine cheese,onion, olive oil, parsley, zest & pink peppercorns; set aside until peppers are cooked.

In medium bowl, toss whole peppers with olive oil. This can be done well in advance of preperation/serving.
Over high heat, preheat heavy bottom 12-inch frying pan (cast iron is ideal) until water drops sizzle and evaporate. Immediately toss in whole peppers (and turn on your fan.)
Let peppers sizzle and blacken (about 2 minutes) then flip and allow the other side to blacken as well (about 2 minutes). Sprinkle with salt & cheese mixture.

Place pan on heat safe board and enjoy. Reminder to not eat stems...they are tough.