We are approaching the end of pepper season so get em while they're hot! Or in this case mild :) Shishito peppers, and their close cousin the Padron, are deliciously mild little green peppers. If you haven't tried them yet you are in for a treat! They make a great healthy little snack or appetizer, and this recipe brings out all the flavor with just a few super easy steps. They sort of taste like mini chile rellenos! I like to use nutritional yeast instead of cheese as is gives it a slight crunch and a sort of nutty cheesy flavor. I usually make these on taco night as a healthier alternative to chips and salsa. If you are making these for the whole family, watch out, once in a while you WILL get a spicy one that probably won't agree with your little ones.
1/2 lb Shishito OR Padron peppers (I prefer Padron!)
Flaked sea salt
3 Tbs extra virgin olive oil
1/4 cup nutritional yeast OR finely grated Parmesan cheese
Preheat oven or toaster oven to 450˚F. Wash and thoroughly dry the peppers. You can leave them stems on, just make sure they are nice and dry so the oil will stick.
Toss the peppers with the olive oil until they have a nice coating. You may need more than 3 Tbs depending on how many peppers you are using.
Spread the peppers evenly in a single layer onto a baking sheet and place them in the oven.
Roast the peppers until they start to blister, they will have a little char on the skin and will feel light and puffy to the touch. This usually takes about 15 minutes, but keep an eye on them or they can easily overcook.
Remove from the oven and place them into a mixing bowl. Squeeze the lime juice over the peppers and toss well to coat.
Place peppers on the serving dish, sprinkle evenly with sea salt, and the nutritional yeast flakes (or cheese).
And there you have it!