Stuffed Shishito Peppers


  • 50 ea. Rykoff Sexton® Shishito Peppers
  • 2 c Pimento Cheese
  • 1 lb. Glenview Farms® Grated Parmesan Cheese
  • 1 c Roseli® Roasted Red Bell Peppers


Combine pimento cheese spread with drained, diced, roasted peppers. Add grated parmesan cheese. Fill piping bag with cheese mixture (no decorative tip needed).

Split open frozen shishito pepper, leave the stem intact, pipe in cheese and pepper mixture.

Bake on baking rack in hot oven, on high fan, at 400°F for 5-6 minutes until bubbly and hot all the way through.

Serve immediately. If deep-frying application is desired, coat with egg wash and bread crumbs and fry at 350° for 3-4 minutes.

Yield: 25 portions