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Chef Megan Mitchell

Online Cookbook

Blistered Shishito Peppers with Lemon and Parmesan

  • Complexity: very easy
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Blistered Shishito Peppers with Lemon and Parmesan


  • ½ pound shishito peppers
  • Vegetable oil, for coating
  • 1 lemon
  • 1 wedge Parmesan cheese
  • Flakey sea salt, for finishing


  1. Bring a large cast iron skillet up to heat on medium high.

  2. In a bowl toss the peppers with a little vegetable oil.

  3. Once the pan is very hot add the peppers and cook for 8-10 minutes. You want them to blister and turn a dark brownish black color and wilt.

  4. Take the peppers out of the pan and plate. Squeeze half of the lemon over the peppers, sprinkle with a little flakey sea salt and finish with shaves of Parmesan. The easiest way to get thick shavings is to use a vegetable peeler.

  5. Serve with extra salt and the remaining lemon. Eat immediately.


    Recipe Courtesy of Megan Mitchell

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