Healthy and delicious snacks are hard to come by. For many people, afternoon or late-night snacking is one of the hardest habits to kick. With a new year upon us, health (and how we can improve ours) is at the forefront of many minds. Luckily, today’s snack recipe, made with shishito peppers, is as healthful as it is delectable and couldn’t be easier to make.

Peppers of all varieties are popping up at Florida farmers markets this time of year, and while they are all delicious in their own right, the shishito variety just might be our favorite. Shishito peppers are mild in heat (though rumor has it that one in every 10 packs a hot punch!) yet rich in flavor, which is amplified by the cooking process.

The skin is tender, so a quick sear is really all they need. We suggest using a cast-iron skillet for best results, but any wide sauté pan will do. This recipe takes all of 5 minutes to throw together, yet makes for an impressive (and health-boosting) snack or appetizer.

Pan-Seared Shishito Peppers

Pan-Seared Shishito Peppers


  • 8 ounces shishito peppers
  • Olive oil
  • Flakey sea salt
  • Fresh lemon


  1. In your skillet or sauté pan, heat a bit of olive oil until it’s hot (but not smoking).
  2. Add the peppers and cook them over medium-high heat, tossing and turning them until they begin to blister and are slightly charred.
  3. To finish, remove from heat and toss with flakey sea salt and a squeeze of fresh lemon. Enjoy!
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Though you could absolutely enjoy the peppers as is (sometimes simple is best), they’re super versatile and pair perfectly with a variety of dishes. For an Asian flair, I like to toss them with soy sauce, sautéed veggies and some steamed rice or soba noodles. Because of their mild flavor, shishito peppers also work great in breakfast omelets, pasta primavera and green salads. Don’t be afraid to get creative.


Shishito Peppers kate mccabe