Goat Cheese stuffed Shishito Peppers with Ginger Glaze


Goat Cheese stuffed Shishito Peppers with Ginger Glaze


Shishito is a pepper that un my opinion is underutilized. I love the sweet and spicy flavors that this pepper offers. Here is a great little dish that has a balance of heat and just enough sweet.

Easy. Simple. Done.


    • 2 tablespoons finely diced shallots
    • 1 scallion , thinly sliced
    • 1 1/2 teaspoons aged Spanish sherry vinegar
    • 20ea Shishito peppers, lightly grilled
    • 3 ounces, soft goat cheese
    • Olive oil cooking spray
    • 1 tsp chopped cilantro
    • 1/2 tsp chopped fresh thyme


    1. Whisk shallots, scallion and vinegar in a bowl.
    2. Season with salt and pepper. Slice open the top of each pepper to create a pocket.
    3. Spoon cheese into peppers, dividing it equally among them.
    4. Heat a large frying pan over medium heat; coat with cooking spray.
    5. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side.
    6. Transfer to a platter. Sprinkle with cilantro and thyme
    7. Drizzle sauce over peppers and serve.

Ginger Glaze 


  • 1/4 cup soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 2 teaspoons extra-virgin olive oil


  • In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
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