Blistered shishito peppers with warm cream cheese and crispy bacon are a cousin to the jalapeno popper only better. If you like bacon-wrapped jalapenos stuffed with cream cheese, this is the next appetizer for you to fall in love with. I will warn you this may become addictive especially to those on a keto, grain-free, or gluten-free diet.
I have to admit, they may not be the most glamorous of appetizers but they are kick-ass delicious, and amazingly easy to make. This quick low-carb appetizer is perfect for anyone on a ketogenic diet. Shishito peppers with cream cheese and bacon are less than 1 net carb per serving and have about 11g fat. All the flavor and none of the guilt. For another low-carb appetizer that any cheese-lover will enjoy is my SOUTHERN PIMENTO CHEESE recipe.
They are also very budget-friendly to make these homemade at home versus buying them at a restaurant. I think here locally in the pricey Silicon Valley, a shishito appetizer on a menu is typically about $12-15! Crazy I know. But to make this recipe at home and includes bacon, is about 1/4 the price.
How Spicy are Shishitos?
They are milder than a jalapeno and spicier than a bell pepper. I like to describe them as mild and a bit smokey once they are charred and blistered. Shishitos are typically on the Scoville Scale https://www.pepperscale.com/hot-pepper-list/ between 50-200. Whereas the jalapeno is about 2500-8000. So there is quite a bit a difference in heat level.
But there is a bit of a “Russian Roulette” risk that falls upon the shishito eating adventure. Every now and again there is a HOT one in the batch. You never know which one it is as color or size seems to have nothing to do with it. You just bite and WHAM – HOT MOMMA! (but still not as hot as a jalapeno but will surprise a kid!)
Why these Shishito Peppers are Better than Bacon-Wrapped Jalapenos:
- Less Labor-Intensive than assembling bacon-wrapped jalapenos stuffed with cream cheese
- Shishitos are milder than jalapenos so more family-friendly
- Quicker cooking time as they are typically a smaller pepper
- Better for a crowd where different levels of spice enjoyment exist
How to Blister Shishito Peppers
Wash and dry the shishito peppers. You want them dry to blister easily in a dry saute pan.
Heat up medium-sized saute pan to medium and add diced bacon. Just before the bacon is to your liking, add the garlic to cook for a minute and stir in with the bacon. Cook until crispy and then remove to drain on a plate with a paper towel.
In a dry saute pan over medium-high heat cook the shishito peppers. Turn them every few minutes to ensure all sides get blistered and roasted. Look at those babies. They are shriveling up a bit and getting toasty. The smokey flavor this adds to the mild peppers really is key in this recipe.
Once the peppers are soft and blistered, add the cream cheese and toss to help melt and coat the peppers slightly. The cream cheese will not melt evenly but just enough to help some of the bacon and garlic to stick.
Remove from pan and place into a serving dish. Sprinkle with the bacon bit and garlic mixture.
PIN FOR SAFEKEEPING & SHARING!
Product Recommendations for this Recipe:
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Shishito Peppers with Cream Cheese & Bacon
- 6 oz shishito peppers
- 3 slices bacon diced
- 1 tsp garlic minced
- 2 oz cream cheese diced & softened
- Wash and dry the shishito peppers. You want them dry to blister easily in a dry saute pan.
- Heat up medium-sized saute pan to medium and add diced bacon. Just before the bacon is to your liking, add the garlic to cook for a minute and stir in with the bacon. Cook until crispy and then remove to drain on a plate with a paper towel.
- Remove bacon grease from the saute pan or use a different medium-sized saute pan.
- In a dry saute pan over medium-high heat cook the shishito peppers. Using tongs, turn them every few minutes to ensure all sides get blistered and roasted.
- Once the peppers are soft and blistered, add the cream cheese and toss to help melt and coat the peppers slightly. Remove from pan and place into a serving dish. Sprinkle with the bacon and garlic mixture.
- Serve with another smaller dish/bowl to place the stems after a pepper is eaten.
|Amount per serving|
|% Daily Value*|
|Total Fat 10.9g||14%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 0.9g||0%|
|Dietary Fiber 0.3g||1%|
|Total Sugars 0.3g|