Spicy Stuffed Shishitos
These Spicy Stuffed Shishito peppers are filled with a quinoa-vegetable mixture spiked with miso, chili crunch, and lime. Baked until tender, they deliver a satisfying mix of spice and a savory depth. They make a fresh, flavorful option for appetizers or snacking.
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Servings:
Ingredients
- ¾ Cup cooked quinoa
- 1 medium carrot finely grated
- ½ medium squash finely grated
- 2 Tablespoons minced red onions
- ¼ Cup minced cilantro
- 1 Tablespoon white miso
- 2 Tablespoons chili crunch sauce add more or less to taste
- 1 teaspoon lime juice
- 36 shishito peppers
- 2 Tablespoons minced chives
Instructions
- Preheat oven to 425 °F.
- If you are making chili crunch from scratch, make according to recipe linked in ingredients.
- To make filling, add quinoa, grated carrot, grated squash, minced red onions, minced cilantro, miso, chili crunch sauce, and lime juice to a medium mixing bowl. Stir to blend evenly.
- Cut a slit in each pepper length-wise starting a bit in from the stem end and ending a bit in from the bottom end.
- Fill peppers with filling by pushing slit gently open with fingers and using a small spoon to insert filling.
- Bake for 10-12 min. until warmed through. Sprinkle with minced chives before serving.
Notes
- Shishitos are usually mild, but 1 in 10 are spicy (sometimes more if the summer was hot and dry)
Nutrition
Serving: 3peppers | Calories: 57kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61mg | Fiber: 2g | Sugar: 2g
Calories: 57kcal