Oven roasted shishito peppers recipe ready in 10 minutes. All you need is peppers, olive oil and salt! These blistered peppers are great for lunch, side dish or a snack!
My Favorite Roasted Shishito Peppers Recipe
Warning: These roasted shishito peppers are deliciously addictive. Last week I actually googled “How many shishito peppers can someone eat in a day?” because let’s just say I couldn’t help myself.
Maybe you grow shishito peppers in the garden , or maybe you grabbed some at the farmers market, and now you’re wondering what the heck to do with them? Shishito peppers are easy to cook with and once you roast them, I’m positive you’ll be doubling your shishito pepper plants next year!
This is my go to method for making our garden shishito peppers. Some people like to blister them on the stove top, but I’m all about roasting them in the oven instead. By roasting them, I find their natural fresh pepper sweetness really shines through.
Looking for more pepper recipes: Try my Candied Jalapenos , Diced Green Chiles and Stuffed Peppers . Or you can just check out all my green pepper recipes !
My Favorite Garden Lunch
These roasted shishito peppers have become my absolute favorite lunch during the summer months. We grow so many in the garden, and once they start coming in, it feels like a daily harvest. I roast them up until they’re perfectly blistered and just a little smoky, then serve them alongside some cheese, crackers, and fruit—usually grapes or olives, depending on what I have. It’s simple, fresh, and totally satisfying. Basically, it’s my version of a grown-up snack tray, and I could happily eat it every day when the peppers are in season.
How do you blister peppers in the oven?
Wash shishito peppers and pat dry with a towel. Put them whole on a baking sheet , placing them in a single layer.
Pour olive oil on top and then sprinkle with salt. Stir the peppers to completely coat them with oil.
Roast the peppers, flipping them half way. If the peppers still aren’t blistered, cook for 1 more minute and check them, repeating until they’re blistered.
Remove from oven and allow to cool down for a few minutes before serving. Enjoy and be amazed by how good they are!
Are shishito peppers hot?
Shishito peppers traditionally taste more sweet than spicy. They are so mild that even my kids like snacking on them with me.
A shishito pepper has 50-200 Scoville heat units. In comparision a bell pepper measures 0 units, a poblano pepper measures 1,000 units and a jalapeno pepper measures 2,500 to 8,000 units.
With that said, once in a while you will come across a spicy Shishito pepper. It’s said that 1 out of every 20 shishito peppers can be spicy, so just a little warning when it happens, but it’s def a mild heat!
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Ingredients
- ▢ 1 pound shishito peppers
- ▢ 2 tablespoons olive oil
- ▢ salt regular or coarse
Instructions
- Preheat oven to 425 F degrees F. Spread shishito peppers on baking sheet in a single layer.
- Pour olive oil on top of the peppers and then sprinkle with salt. Using a spatula or spoon, stir so the peppers are coated.
- Bake for 8-10 minutes, flipping them halfway so they are roasted on both sides. If the peppers still aren’t blistered, cook for 1 more minute and check them, repeating until they’re perfectly roasted.
- Remove from oven and enjoy! You can eat these for lunch (I love them next to cubes of cheese, crackers and grapes), a dinner side dish or a snack.
Nutrition Information:
How to Roast Shishito Peppers in the Oven
Ingredients
- 1 pound shishito peppers
- 2 tablespoons olive oil
- salt regular or coarse
Instructions
- Preheat oven to 425 F degrees F. Spread shishito peppers on baking sheet in a single layer.
- Pour olive oil on top of the peppers and then sprinkle with salt. Using a spatula or spoon, stir so the peppers are coated.
- Bake for 8-10 minutes, flipping them halfway so they are roasted on both sides. If the peppers still aren’t blistered, cook for 1 more minute and check them, repeating until they’re perfectly roasted.
- Remove from oven and enjoy! You can eat these for lunch (I love them next to cubes of cheese, crackers and grapes), a dinner side dish or a snack.
Nutrition
Recipe Created by Pamela Reed for brooklynfarmgirl.com
