Save Pimento Cheese-Stuffed Shishito Peppers are the ultimate party snack that always disappear first on my table. These colorful little peppers are filled with a creamy, tangy cheese blend and blistered until melty and irresistible. If you have never tried shishito peppers, this recipe is a playful way to win you over with just the right hit of smoky flavor and cheesy comfort.
You can make the cheese filling ahead and keep it chilled until stuffing time. I first served these at a backyard cookout and now my friends beg me to bring them to every gathering.
Ingredients
- Shishito peppers: fresh and bright green look for firm smooth skins without soft spots
- Sharp cheddar cheese: brings bold flavor freshly grated for best melt
- Cream cheese: adds nice tang and creaminess softened to blend easily
- Diced pimentos: classic for pimento cheese choose jarred for convenience and drain well
- Mayonnaise: gives that extra luscious texture go for full fat for richness
- Smoked paprika: offers depth and a subtle kick get a good Spanish smoked variety
- Garlic powder: just a touch boosts savoriness
- Kosher salt: enhances all the flavors use a flaky salt if possible
- Freshly ground black pepper: for a gentle bite grind just before mixing
Instructions
- Prepare the Peppers:
- Wash the shishito peppers well and dry completely Lay each pepper flat and use a small sharp knife to make a lengthwise slit on one side Gently reach in and remove any seeds or membrane but try to keep the pepper whole
- Mix the Pimento Cheese:
- In a medium mixing bowl combine freshly grated cheddar cheese softened cream cheese diced pimentos mayonnaise smoked paprika garlic powder kosher salt and black pepper Use a fork or hand mixer to beat until completely smooth creamy and evenly blended Taste and adjust seasoning as needed
- Stuff the Peppers:
- Using a small spoon or piping bag fill each pepper cavity with enough pimento cheese to gently plump the pepper without overstuffing Wipe away any cheese that oozes out Line up the stuffed peppers on a plate
- Char the Peppers:
- Heat a large cast iron skillet grill pan or outdoor grill over medium high until hot Arrange the stuffed peppers in a single layer with the seam side facing up Cook for two to three minutes until the bottoms are blistered and lightly charred Flip each pepper gently and cook another two minutes until evenly browned and the filling is starting to bubble
- Rest and Serve:
- Transfer to a platter and let the peppers cool for one to two minutes before serving This helps the cheese firm up slightly so each one can be picked up without splitting Serve warm and enjoy every creamy bite
Save My kids love to help fill the peppers and sneak bites of the cheese mixture along the way
Storage Tips
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days To reheat bring to room temperature and rewarm in a skillet over low heat so the cheese gets just warm and gooey again You can also freeze the uncooked stuffed peppers for up to one month and cook straight from the freezer just add another minute or two to char them
Ingredient Substitutions
If you cannot find shishito peppers use mini sweet peppers They are a little larger and sweeter but work very well For the cheese blend feel free to substitute part of the cheddar with Monterey Jack or even pepper jack for extra spice Greek yogurt can be used in place of mayonnaise if you prefer a lighter filling
Serving Suggestions
These peppers are perfect alongside grilled meats or as part of a tapas spread with olives roasted almonds and crusty bread For extra flair drizzle with a little hot honey or sprinkle with fresh chives right before serving They also pair beautifully with a crisp white wine or a chilled pilsner
Cultural Context
Pimento cheese is a beloved classic in Southern cooking and this twist with shishito peppers brings together Southern comfort and Japanese snack culture Shishito peppers themselves hail from Japan where they are often served simply blistered with salt Blending these two threads makes a dish that is both nostalgic and globally inspired
Seasonal Adaptations
Use the freshest shishito peppers you can find during late spring through early fall If peppers are extra large cut in half and stuff as little boats for easy bites Add a teaspoon of fresh chopped herbs like chives or parsley for a bright summer touch
Success Stories
The first time I served these at a tailgate party every pepper vanished within minutes I have since made them for holiday appetizer spreads and even as a unique side for burger night Kids and adults alike love the cheesy surprise waiting inside
Freezer Meal Conversion
Prepare and stuff the peppers up to the point of cooking Lay them in a single layer on a baking sheet freeze until solid then transfer to a freezer bag To cook simply place the frozen peppers in a hot skillet or on a grill and blister as usual
Save Char these cheesy peppers just before serving and enjoy every gooey bite with friends. They’re sure to become your new favorite party treat.
Recipe Help
- → What cheese pairs best with shishito peppers?
Sharp cheddar blends well with the mild peppers, offering rich flavor and creamy texture for stuffing.
- → How do you prepare shishito peppers for stuffing?
Wash peppers, carefully slice a slit lengthwise, and remove seeds if desired before filling with cheese mixture.
- → Can these peppers be grilled instead of baked?
Yes, grilling imparts a smoky note while keeping the peppers tender and the cheese perfectly melted.
- → Are shishito peppers spicy?
Most are mild, but occasionally a pepper will have more heat, adding surprise warmth to the dish.
- → What sides complement stuffed shishito peppers?
Serve with fresh salads, crusty bread, or chilled dips to balance their savory flavor.