Blistered Shishito Peppers with Feta
Shishito peppers are delightful little morsels that do beautifully blistered on the pan or in the air fryer. Mild, sweet, but packing with flavor, these peppers are a great little side or snacking dish. This recipe tosses the blistered peppers into a olive oil, feta, and lemon mix.
I love the flavor of lemons and am liberally using my salt preserved lemon puree in many of my dishes that could use a punch of citrus. No longer am I despairing about the fact that I don’t have any fresh lemons on hand nor am I wasting them. I may do a sugar preserved version of them in the future. I dried a bunch of my oregano which comes back stronger year after year which provides some herbal notes. I’ve been powdering my dehydrated tomatoes to save space and a sprinkling of that has me thinking of summer.
All in all, this takes about ten minutes from start to finish, since I do it in the air fryer. Without an air fryer, you can broil it on high in your oven but make sure you keep an eye on it so it doesn’t burn. Perfect blistering has just a hint of char which imparts some smokiness. Pair this with some crusty bread and smash a pepper with some cheese on it or dip into the remaining olive oil which will be mixed with the running juices of the peppers.
Ingredients
- 1 package shishito peppers, washed
- 4 tablespoons olive oil, plus more to coat the peppers
- 2 tablespoons crumbled feta cheese
- 1 teaspoon tomato powder (optional)
- 1 tablespoon salt preserved lemon puree (alternatively, lemon zest and lemon juice)
- 1/2 teaspoon dried oregano flakes
- Salt and pepper to taste
- Toss to coat the shishito peppers in a thin layer of olive oil.
- Blister shishito peppers in the air fryer (450 degrees Fahrenheit around 5-7 minutes). Alternatively, broil on high for 5 minutes or until lightly charred.
- Combine the olive oil, oregano flakes, feta cheese, lemon puree, tomato powder, and salt and pepper to taste. Pour over blistered peppers and serve hot.