Stuffed Peppers
Shishito peppers are a wrinkly, mild, thin walled pepper. They are great for broiling, stuffing, or deep frying.
Bacon and Cream Cheese Stuffed Shishito Peppers
15-20 shishito peppers (also works with poblanos, and jalapenos)
4 ounces cream cheese
2 oz. cooked bacon
1/2 tsp. garlic powder
salt and pepper to taste
Instructions
Allow the cream cheese to soften. Turn on your broiler and move a rack to the middle of the oven.
Cook the bacon if you haven’t already. Dice and mix into the cream cheese. Add the garlic, peppers and salt to taste. Mix completely
Cut a slit down the side of the peppers, making sure to only cut through one side. Remove the seeds and membrane.
Gently stuff the peppers with the cream cheese mixture and press pepper back together. If you’re feeling fancy, this is when you could wrap the whole pepper in cooked bacon. If you’re not feeling fancy, chop up the bacon and mix it with the cream cheese before you stuff the peppers.
Lightly spray or brush the stuffed peppers with olive oil. Place on a baking sheet and broil.
Keep a close eye on your peppers. The peppers should roast and blister while the cheese turns golden brown. Cooking should take around five minutes, but it depends on the strength of your broiler. Serve hot.
If you would prefer, you can always dip the peppers in a tempura batter and fry them. Here is a link to one. https://www.thespruceeats.com/tempura-batter-recipe-2031529