Shish*to Peppers Recipe - Cream Cheese Stuffed (2024)

FAQs

What is the best way to eat Shish*to Peppers? ›

Blistered Shish*to Peppers Serving Suggestions

They're fantastic with my creamy peanut sauce or sesame ginger dressing. In a pinch, plain tamari or soy sauce is a great choice too. Serve them with drinks for a fun summer happy hour, or make them part of a larger meal.

No Moisture In, No Moisture Out. Following the logic of precooking your peppers to safeguard against sogginess, you should also avoid watery ingredients in your stuffing. Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick.

They are low in calories and high in dietary fiber, which helps you feel full and stay satisfied! Shish*to Peppers are a good source of Vitamins A, C, and E which are good for your skin, immune system, and eyesight. Shish*to Peppers are also rich in antioxidants that help fight off free radicals that damage your cells.

“As the plant matures and you pick more and more peppers, the later peppers tend to get the heat,” Kurdieh explains—a phenomenon that can happen just weeks into the growing season if there is enough heat and dryness, factors that cause stress on the plant and produce heat in the peppers.

™ Shish*to Peppers are as good as they taste. SUNSET® Peppers are a wonderful source of vitamins A and C and have been known to reduce inflammation from arthritis and asthma.

Leave those ribs and seeds alone! Shish*tos can be eaten whole, so all you have to do is cut off the stem—unless you serve them as finger food, where the stem can act as a nifty handle. Each pepper contains a lot of seeds (more than you might expect), but they're totally edible and don't need to be removed.

Remember, stuffed peppers usually cook for up to 45 minutes, so pre-cooking the peppers while you work on the stuffing saves you time. The first method is boiling. For this route, place the peppers in a large pot and cover them with water.

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time. What is this?

While most Shish*to Peppers are mildly sweet in flavor, roughly 1 in every 10 will offer a surprise burst of heat. This makes the Shish*to Pepper an alluring product that piques people's curiosity and emboldens their sense of adventure. It is truly a unique product that offers a one-of-a-kind eating experience!

Why are they called shish*to peppers? ›

Where does the name Shish*to/Shishimai come from? Shishi means “lion” – Shish*tos are named for lions because the wrinkled base of the pepper looks like a lion with its mouth open.

Shish*to peppers pack a punch with their nutritional content. They're brimming with vitamins and antioxidants, essential for maintaining good health. Each pepper is a mini treasure trove of Vitamin C, contributing to immune defense, and Vitamin A, supporting eye health.

Have you heard of the shish*to pepper yet? It's the Japanese cousin to the more well-known padrón pepper. Like padróns, shish*tos are mild, but compared to its Spanish counterpart, there's an even smaller chance of coming across a spicy one (usually about 1 in 10).

The name, "Shish*to", derives from the Japanese words "shishi", which means "lion", and "togarashi", which translated to "chili pepper". Hence, in Japan, it is known as the "Lion Head pepper".

Cooking shish*to makes the flesh more tender and nuanced in flavor, but you can certainly eat them raw as well. There's no need to remove the seeds or inner membrane since they don't add any extra heat.

Keep shish*to peppers in a paper or plastic bag in the warmest area of the refrigerator. If purchased when fresh, they can last in your crisper drawer for up to 2 weeks. Have some fresh leftover shish*tos? Freeze them whole, and save for a little bit of summer during colder months.