Best Stuffed Shishitos Recipes

Feta-Stuffed Shishitos in Phyllo image

Provided by Martha Stewart

Time 1h25m

Yield Makes 16 to 20

Number Of Ingredients 7

8 ounces shishito peppers (16 to 20)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
2 ounces feta, crumbled, room temperature
2 ounces cream cheese, room temperature
6 to 7 sheets frozen phyllo dough, thawed
2 tablespoons sesame seeds

Steps:

Toss peppers with oil; season with salt. Heat a cast-iron skillet over medium-high; add peppers and cook, stirring, until blistered, about 2 minutes. Transfer to a plate; let cool completely.
Stir together feta and cream cheese in a small bowl until smooth. Make a small slit along long side of each pepper; stuff peppers with cheese mixture.
Preheat oven to 375 degrees. Lay 1 phyllo sheet on a work surface; brush with oil. (Keep rest of phyllo covered with a damp towel as you work.) Cut lengthwise into 3-to-4-inch-wide strips (slightly smaller than peppers). Place a pepper at bottom of each strip; tightly roll. Transfer, seam-side down, to a parchment-lined baking sheet. Brush top with oil; sprinkle with sesame seeds. Repeat with remaining peppers and phyllo. (Rolled peppers can be frozen, covered tightly, up to 2 weeks.) Bake until phyllo is golden brown, about 30 minutes. Let cool slightly before serving.

Stuffed Shishitos image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 3

8 ounces shishito peppers
4 ounces manchego cheese, shredded (about 1 cup)
6 ounces deli-sliced serrano ham

Steps:

Preheat oven to 450˚ F. Cut a 1- to 1 1/2-inch slit down the length of each shishito pepper. Stuff the peppers with the cheese. Wrap each stuffed pepper with a small slice of the serrano ham.
Arrange the peppers on a parchment paper-lined baking sheet. Bake until the ham is lightly browned and the cheese is melted, 15 to 20 minutes.