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How + Why To Cook Shisito Peppers

By April 15, 2019 No Comments

SHISITO PEPPERS ARE AMAZING + UNDERRATED

COOKING:

Roast, grill, sauté oh-my. There’s so many ways to enjoy this sweet, slender green pepper!

FLAVOR:

But did you know that 1 out of every 10 is spicy? Such an interesting fact! But I do detect a moderately sweet, slightly bitter (think: arugula,) in most of them as their overall flavor profile. 

NUTRITION:

These peppers are high in vitamin C and are loaded with manganese, potassium, vitamin K, and vitamin B6. And they are only 35 calories per serving. Win-win!

USES:

They work well as a side dish, in a cooked or raw salad, as a protein topper, + even make an appearance in my breakfast cauliflower fried rice. Versatile. Low-calorie. Full of flavor. Best of all worlds!

UNIQUE TRICK:

Poke a hole in the peppers before cooking to prevent them from bursting. 

They are popularly referred to being cooked as being “blistered,” this simply means 

RECIPE:

  • 1 LB shisito peppers; hole poked into each 
  • A large, heavy skillet
  • Heat 1 TB of oil over medium heat
  • Add in the peppers + brown on all sides 

Enjoy this little ditties! XOXO

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