Get ready for an irresistible snack that combines the creaminess of cream cheese with the crunch of bacon! These Shishito peppers become a delightful treat when stuffed with cream cheese, wrapped in bacon, and fried until crispy and golden. Perfect for a party, as an appetizer, or just as a treat for yourself, these stuffed peppers are easy to make and always impress.
Below you will find our recipe
| Ingredients | Qty |
| Shishito Peppers | 227 gr |
| Cream cheese | 100 gr |
| Bacon | 8-10 strips |
| Vegetable oil | 1/2 cup |
Instructions
- Begin washing the Shishito Peppers and dry them thoroughly.
- Using a toothpick or a small knife, make a small hole in each pepper to create space for the filling. Be careful not to break the pepper.
- Using a small spoon or a piping bag, fill each pepper with cream cheese. Be careful not to overfill to prevent the peppers from breaking.
- Cut the bacon strips in half if they are too long.
- Wrap each stuffed pepper with a strip of bacon, covering the entire pepper. Use a toothpick to secure the bacon if necessary.
- Heat enough oil in a large skillet over medium-high heat.
- When the oil is hot (you can test it by dropping a small piece of bacon in the oil; if it bubbles, it's ready), add the stuffed peppers.
- Fry them for about 3-4 minutes on each side, or until the bacon is crispy and golden brown.
- Remove the peppers from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Serve hot and enjoy as an appetizer or snack.
Enjoy your delicious cream cheese-stuffed and bacon-wrapped Shishitos!
Discover here all the varieties of peppers we cultivate in our greenhouses.
