Blistered Shishito Peppers with Cheese

Looking for a fun and easy appetizer? These blistered shishito peppers are ready in 10 minutes, are keto approved, and a crowd pleaser for summer BBQs.

All you need are 3 ingredients including oil and salt, plus either cheese or a dipping sauce. And you can make them on the stovetop, in the oven or air fryer, or grill them. Check the FAQ at the end for details!

Updated July 31, 2022

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I was in a restaurant in Chicago with friends several years ago, and someone had the brilliance of mind to order this appetizer. When the server brought it, you would have thought we hadn't eaten anything in a week.

I don't think it lasted 10 minutes.

So we ordered more.

And now I make this every summer. Summer is when entertaining gets casual and easy. And this blistered shishito pepper recipe is perfect. Sometimes I top the shishito peppers with cheese at the end, as in the photo, or I make my 15-Minute Chile con Queso Dip to go with them.

Jump to:

• What Are Shishito Peppers?
• What's the Difference Between Shishito and Padrón Peppers?
• Ingredients
• How do you make blistered shishito peppers?
• Recommended Equipment
• Blistered Shishito Peppers FAQ
• Blistered Shishito Peppers Recipe

What Are Shishito Peppers?

Shishito peppers are green, thin-skinned, skinny peppers from Eastern Asia that are about 2 - 4 inches long. Their bodies have a wrinkled appearance, and can appear sunken in along their lengths.

These peppers are popular in both Japanese and Korean dishes.

As a note, they look nearly identical to padrón peppers, and are often confused or thought to be the same thing. But more about that later.

Shishito Heat Index

Shishito peppers are only moderately spicy, but in any batch you purchase, roughly 10% of them can be very spicy. No one seems to understand why there's such a range in heat.

What's the Difference Between Shishito and Padrón Peppers?

I often see both shishito and padrón peppers in the markets, and they're often confused, or thought to be the same thing. In truth, they're interchangeable in recipes.

While shishito peppers originated in East Asia, padrón peppers are native to Spain. They were likely brought to South America with 16th century monks, and are seen in Mexican cuisine.

Appearance: Padrón peppers are more stocky than the more willowy shishito, and a little less wrinkly.

Flavor: Shishito peppers are grassy, padrón peppers are more earthy and nutty.

Cooking: They cook up the same way using the same techniques.

Padrón Heat Index

Like shishito peppers, padróns are considered a sweet pepper with low to moderate heat. And just like shishitos, they have the odd sudden pepper that spikes up the heat - roughly 1 in every 10.

For a party idea, play shishito or padrón pepper roulette.....

Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

How do you make blistered shishito peppers?

This shishito peppers recipe is incredibly easy, and requires no special equipment.

Step 1 (2 minutes)

Prep. Wash the peppers, but don't remove the stems. Dry them well so they won't splatter like fireworks on 4th of July when they hit the oil.

Grate the cheese if using. Or make this 15-Minute Chile con Queso Dip or Peanut Sauce for dipping.

Step 2 (10 minutes)

Blister. Toss the peppers in just enough oil to coat them. Heat a cast iron skillet over medium high heat, and add just a slick of oil to the surface.

Once the skillet is hot, but not smoking, add the peppers. They'll sizzle, and after a minute, will make popping sounds. Lower the heat to medium, and turn the peppers as they blister.

Don't be tempted to turn them too quickly, as they need the contact with the skillet to char.

The surfaces of the peppers should blister and char quickly - no more than 10 minutes total for all sides of the peppers.

Step 3 (1 minute)

Finish. Finish the peppers with sea salt and / or sesame seeds. Add the grated cheese on top, if using with the sea salt.

Step 4

Serve. If not using grated cheese on top, serve with a dipping sauce such as a peanut sauce or melted cheese dip. I like to serve the peppers in the skillet to keep them warm.

Blistered Shishito Peppers FAQ

Can I make this shishito peppers recipe in the oven?

Yes. You can broil them. Heat the broiler with a sheet pan lined with parchment paper under the flame. Toss the peppers in a little olive oil. When the baking sheet is hot, add the peppers. You don't need to turn them. The baking sheet blisters the bottoms, and the broiler gets the tops.

Can I make these in the air fryer?

Yes. Preheat the air fryer to 400˚F, lightly oil the peppers, and air fry for 7 - 8 minutes. Shake the basket to turn the peppers half way through cooking.

Can I make these on the grill?

Yes. Just follow the directions for the stove top. Either heat the skillet on the grill, or use these reusable Grill Sheets.

If you're looking another appetizer to serve alongside these peppers, check out my cheese twists made with store-bough puff pastry. They're always a hit!