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recipes blistered padron peppers
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Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.
4.0
(3.86)
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One in ten Padróns or shishitos is actually spicy. Pepper roulette!
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On a cheese plate, in a sandwich, over scrambled eggs—is there anything that isn't improved by a spoonful of silky marinated peppers? (No.)
4.3
(4.29)
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Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.
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(4)
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These shishito peppers, along with spicy mayo, nori sheets, and sesame seeds, help make up the Shishito Dog. But you can use this recipe to make delicious blistered peppers that you can use alongside just about anything.
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Seared chicken and salty cheese on a skillet of rustic, stewy sweet peppers—this weeknight-friendly dinner goes from the oven to the table with ease.
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A simple summer side dish that goes with everything you’re grilling.
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These peppers stuffed with beef and pork take a page from Italian American grandmothers. They are delightfully old-school—and we wouldn’t want them any other way.
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(3.9)
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The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!
3.3
(3.25)
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Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
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This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.
3.7
(3.72)
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The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
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Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.3
(4.33)
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
5.0
(4.87)
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Basically just an excuse to eat breadcrumbs by the handful, TBH.
4.7
(4.71)
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In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
4.7
(4.65)
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A simple frittata packed with sweet red peppers, potatoes, and onions.
4.3
(4.25)
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5.0
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3.4
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If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.
4.3
(4.32)
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Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.
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