Shishito Peppers with Pepper Jack Cheese and Black Forest Ham Recipe
Photo: Johnny Miller
Serves 12 to 14
Ingredients
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
Directions
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.
Ingredients
Directions
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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