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Not me on the shishito sauce.

It was me that mentioned stuffed shishito as an idea but yeah, as thin as they are, any stuffing that requires cooking would have to be precooked.

Try to cook something at once with the shishitos and there wouldn’t be anything left of the shishitos when done.

I still think stuffed shishito pepper poppers could be a thing. Cream cheese and precooked minced sausage/chorizo/bacon bits? Stuff raw peppers and then do the regular whole shishito cook method like broiling or grilling until soft and blistered.

So far all I’ve done is chopped into a salad which, was good because I’m not into the thick chunks of bell pepper. That and brushed with olive oil, broiled until blistered and topped with coarse salt for a finger food.

Need to get some Parmesan cheese and try in place of coarse salt. I do that on big pretzels.

In case anyone is looking for that recipe that I tried, here it is. It was so good and so easy. I highly recommend if you’re looking for another shishito recipe. It’s from TheFitFork.com

East-West Shishito Pepper and Mushroom Saute
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

This easy saute of mild peppers, mushrooms, corn, and onions will rock your socks off with bold umami taste! Great as a vegetarian dish but also fantastic atop a steak or beef taco.

Course: Condiment, Side Dish
Cuisine: Asian, Southwestern
Servings: 4 servings

Ingredients

2 teaspoon olive oil
2 cups chopped shishimo peppers or other mild green pepper or other mild green pepper
1/2 cup chopped sweet onion
2 ears corn peeled and shucked
2 cups sliced baby bella mushrooms
1/4 cup soy sauce
2 tablespoons fresh chopped cilantro

Instructions

Heat olive oil in large skilled over medium-high heat.
Add peppers and onion and saute for 2 minutes, or until softening.
Add thawed corn and mushrooms to pepper mixture and continue to saute for another 3 minutes.
Add soy sauce and stir until vegetables coated, cook for about 30 more seconds.
Sprinkle with cilantro and serve as a side, on a salad, steak or taco.

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I’ve also sautéed chopped shishitos with my other veggies in our scrambled eggs or an omelette.

I grew up eating a LOT of bell peppers, since we had a half acre that we farmed for making extra money. We had them so often that I stopped eating them for about 30 or more years. So I hear you on bell peppers, and it’s a reason I’m so happy to have found shishitos.