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recipes blistered padron peppers
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(35)
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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.
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(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.)
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(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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(5)
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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)
Articles
(25)
Cooking
Blister these Padron peppers, sprinkle them with sea salt, and pop 'em like peanuts. But watch out: 1 in 10 will sear your mouth with spice
Danielle Walsh
Cooking
They’re simple to make, easy to love, and super versatile.
Sahara Bohoskey
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Lifestyle
Black pepper deserves to be the star, not the sidekick.
Sarah Jampel
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis
Restaurants
Oiji Mi’s unforgettable chili lobster ramyun aims to challenge diners’ perceptions of Korean food.
Hana Asbrink
Videos
(272)
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This simple recipe from Chef Dominic Piperno of Hearthside, a BA 2018 Top 50 restaurant, is a guaranteed dinner party favorite. His suggestion? Make it using your tried-and-true All-Clad cookware.
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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Need something sweet and cheesy? These red peppers will do the trick!
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice.
Check out the recipe here: https://bonappetit.com/recipe/red-pepper-potato-and-peanut-sabzi