Stuffed Shishitos Recipes

FETA-STUFFED SHISHITOS IN PHYLLO

Feta-Stuffed Shishitos in Phyllo image

Blistered shishito peppers are filled with a rich, salty mixture of feta and cream cheese, then wrapped in phyllo dough and baked until puffed and golden. A sprinkling of sesame seeds gives the finger food a wonderful nutty finish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h25m

Yield Makes 16 to 20

Number Of Ingredients 7

Ingredients

8 ounces shishito peppers (16 to 20)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
2 ounces feta, crumbled, room temperature
2 ounces cream cheese, room temperature
6 to 7 sheets frozen phyllo dough, thawed
2 tablespoons sesame seeds

Steps:

Toss peppers with oil; season with salt. Heat a cast-iron skillet over medium-high; add peppers and cook, stirring, until blistered, about 2 minutes. Transfer to a plate; let cool completely.
Stir together feta and cream cheese in a small bowl until smooth. Make a small slit along long side of each pepper; stuff peppers with cheese mixture.
Preheat oven to 375 degrees. Lay 1 phyllo sheet on a work surface; brush with oil. (Keep rest of phyllo covered with a damp towel as you work.) Cut lengthwise into 3-to-4-inch-wide strips (slightly smaller than peppers). Place a pepper at bottom of each strip; tightly roll. Transfer, seam-side down, to a parchment-lined baking sheet. Brush top with oil; sprinkle with sesame seeds. Repeat with remaining peppers and phyllo. (Rolled peppers can be frozen, covered tightly, up to 2 weeks.) Bake until phyllo is golden brown, about 30 minutes. Let cool slightly before serving.

SAUTEED SHISHITO PEPPERS

Sauteed Shishito Peppers image

Provided by Ina Garten

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

Good olive oil
1/2 pound shishito peppers
Kosher salt and freshly ground black pepper
1/2 lime
Flaked sea salt, such as Maldon

Steps:

Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

SAUTéED SHISHITO PEPPERS: SUMMER'S BEST NEW BITE

Sautéed Shishito Peppers: Summer's Best New Bite image

Provided by Deborah Madison

Categories Pepper Appetizer Sauté Vegetarian Summer Vegan

Number Of Ingredients 0

Ingredients

Steps:

Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

STUFFED SHELLS III

Stuffed Shells III image

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories Main Dish Recipes Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

Ingredients

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

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