Blistered Shishito Peppers Stuffed With Goat Cheese and Trader Joe’s Zhoug Sauce With Tangy Lime Dipping Sauce
Step by step recipe video HERE
- 6oz of Shishito Peppers (I go a container of them at Trader Joe’s)
- 1/4 cup of goat cheese (room temp)
- 2 tbsp whole milk
- 1 tbsp Zhoug Sauce (Trader Joe’s) – this is spicy so if you don’t like heat in your foodX skip this ingredient
- 2 tbsp extra virgin olive oil
Blend all ingredients in Bullet or food professor for 30 seconds or so until smooth and combined (make sauce prior to putting your peppers into the oven since there’s some labor involved in cooking the peppers! You have to watch them closely).
- 1/2 cup sour cream
- 1.5 tbsp whole milk
- Juice of 1 lime
- 1/2 of a fresh garlic clove
- 1/2 tsp salt
- 1/2 tsp pepper
To make the peppers:
Wash your peppers and pat them dry. Cut the stem only off of each pepper. Slice the skin of the pepper carefully only on one side from the bottom to just before where the stem started. If you accidentally cut to the top, don’t worry! Using your fingers or spoon, scoop out the flesh and seeds from each pepper (carefully so you don’t rip the pepper)
In a small bowl, combine the room temperate goat cheese, milk and Zhoug sauce. Stir to combine until it’s a soft, creamy texture. Load the goat cheese mixture into a zip lock bag, scooping it into one corner. Using a scissor, cut off a very small slit of the corner where you have the filling.
Lay the peppers onto a baking sheet lined with tin foil.
Using the makeshift piping bag, pipe the goat cheese filling into each pepper, making sure not to overload.
Brush the tops of the peppers with a light layer of olive oil.
Preheat your oven to Broil (high)
Cook the peppers for 3 minutes and then every 60 seconds or so, open the oven to shake the peppers on the pan. Close the oven and repeat until the peppers are completely blistered.
Remove and plate, along with the dipping sauce.