Air Fryer Blistered Shishito Peppers Recipe

Air Fryer Blistered Shishito Peppers Recipe
Shishito peppers are trendy right now; it’s about time. They are green irregular shaped peppers, and most have a distinct taste and are very mild. In fact, according to experts, only one in 10 has any heat. They make a unique appetizer when they are blistered, and are absolutely delicious. This year I grew my own, and found that if I left them on the vine for a bit of extra time, they turned red. The red ones when blistered, were a bit sweeter than the green and are now my favorite. Green shishito peppers have been slowly starting to show up in grocery stores; if you see them, make sure you purchase some so you can make this incredible appetizer. Conventional methods call for heating the peppers over high heat in oil on the stove. However, it’s much easier to make Air Fryer Blistered Shishito Peppers, and there’s no danger of burning them. This will be one of the easiest appetizers you’ll every make.
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Incidentally, the entire pepper except the stem is edible. Don't worry about the seeds; they are part of the experience.

8 Servings

24 shishito peppers with stems
1 tablespoon olive oil

Sea salt
Lemon juice

  1. Wash and dry the peppers thoroughly.
  2. Place them in a bowl and pour the olive oil over.
  3. With your hands, coat all of the peppers with the olive oil.
  4. Place the coated peppers in a single layer in a large air fryer.
  5. Air Fry at 375° for 9-11 minutes or until blistered.
  6. Remove from the air fryer, sprinkle with salt, and squeeze with a little lemon juice.

Amount Per Serving
Calories 56 Calories from Fat 25
Percent Total Calories From: Fat 45% Protein 8% Carb. 48%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 2120 mg
Total Carbohydrate 7 g
Dietary Fiber 3 g
Sugars 0 g
Protein 1 g

Vitamin A 46% Vitamin C 29% Calcium 0% Iron 21%










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Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.