Shishito peppers! I love these Japanese peppers! They are one of my favorite no fuss dinners. I put them in my cast iron pan with a little oil and a few pincers of salt and cook them until they begin to blister and serve them over rice. It doesn’t get easier than that!

🌶 Shishito peppers are not super spicy. They have a mild kick to them but about 1 in every 10 is pretty hot. We alternate eating them one at a time to see who gets the hot ones. 😂 It’s fun to watch the reaction of whoever gets a hotty. 🔥 

🌶 Shishito peppers are not just fun to eat and East to cook, they are also good for you. They are loaded with vitamin C, A, K, and B6. Peppers are considered a superfood because of their anti inflammatory properties. They are high in fiber and capsaicin which helps speed up your metabolism. 🙌🏻

🌶 Are you a fan of shishito peppers? What’s your favorite way to prepare them? Let me know in the comments.

Ingredients

8 oz shishito peppers

Olive oil or avocado oil

Sea salt

1. Wash your peppers and dry with a towel.

2. Put dry peppers into a bowl and coat with oil and sea salt.

3. Heat cast iron skillet. Add peppers once skillet is warm.

4. Stir peppers occasionally until they are tender and have some charred spots on all sides.

5. Place peppers on top of rice or serve them as a side dish. Enjoy!