A Spanish Tapas, one of five to ten percent of the Stuffed Shishito Peppers will be hot. So it’s a bit like Russian Roulette, you never know which one, if any, will actually be hot! Remove the seeds and the membranes to reduce the chances, but a little heat never hurt anyone and these Stuffed Shishito Peppers are a real treat with a cocktail or a glass of wine.
Tip : I used 'Tomme Du Haut Richelieu', which is a goats milk cheese, but Manchego would be just as good, if not better,
Ingredients
- 12 small shishito peppers
- 3 oz soft cheese such as gouda or Manchego
- 1 tspn olive oil
- Sea salt to taste
Instructions
Gather ingredients before starting recipe
- Cut a slit in each pepper, and then a cut 2/3 of the way around the top near the stem
- Cut a wedge of cheese the size that will fit into the slit in the pepper
- Heat a medium skillet over medium high heat for 2-3 minutes, then add a teaspoon of olive oil and allow the oil to become hot, 1 minute
- Add the stuffed peppers to the skillet and char each side, less than 2 minutes per side, or until the peppers are nicely charred and the cheese melts
- Remove to a platter, sprinkle with sea salt and serve
