Serves 12 to 14

  • 1 tsp. olive oil, plus more for brushing
  • 12 ounces shishito peppers (12 to 14 peppers)
  • 6 ounces Pepper Jack cheese, cut into thin strips (shorter than peppers)
  • 6 ounces Black Forest ham, cut into thin strips (shorter than peppers)
  • 1/2 tsp. coarse sea salt
  • 1/4 tsp. ground black pepper

    Active time: 20 minutes
    Total time: 35 minutes

    Preheat oven to 375°. Coat a rimmed baking sheet with olive oil.

    Rinse and dry shishito peppers. Cut a slit in side of each and remove ribs and seeds. Stuff each pepper first with cheese, then with ham. Arrange peppers in a single layer on prepared baking sheet, brush with additional olive oil, and season with salt and pepper.

    Bake until peppers blister and soften and cheese has melted, 10 to 15 minutes. Serve warm.

    From The Ultimate Appetizer Ideabook, by Kiera and Cole Stipovich (Chronicle; October 2016), founders of Cole + Keira Photography, a Boston-based photography business.

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