Blistered Shishito Peppers with Goat Cheese & Meyer Lemon Aioli

This appetizer is a sophisticated and surprisingly delicious!  It is one of those things you might overlook if you weren’t open to new experiences.   Shishito peppers are a Korean pepper that is considered a mild pepper, however once in a while you come across a spicy one without warning, which makes this so intriguing to me!

Blistering the peppers in a cast iron skillet is easy as can be and is achieved in no time flat.  I had leftover oven fries so I added them in, but honestly you can make this effortless without the addition of the potatoes.   The garlic and lemon aioli is sublime in this, but you can use regular lemon juice in this.  I had a score of Meyer lemons, and took full advantage of that!

This is the perfect appetizer for a cocktail party, Super Bowl party or special enough for an intimate dinner for two.

I hope you give this one a try.  It really is such a great taste, and so super easy. No one will know you didn’t break a sweat to make these!


Susan xoxo


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Blistered Shishito Peppers and with Goat Cheese & Meyer Lemon Aioli

  • Servings: 6
  • Difficulty: easy
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A sophisticated appetizer that is easy, delicious, and a surprising change from the ordinary!



  • 1 lb. or small bag of Shishito peppers (Trader Joe’s has these) whole, washed and dried
  • 3 cloves of minced garlic
  • 1/2 cup of mayonnaise
  • 4 oz. of goat cheese
  • zest and juice of 1 Meyer lemon
  • Kosher Salt and cracked black pepper to taste
  • EVOO to taste


  1. Rinse and dry Shishito peppers.  Leave whole.  Set aside.
  2. In a bowl, combine 1 clove of minced garlic, mayonnaise, and Meyer lemon juice. Mix well, season with salt and cracked black pepper and set aside.
  3. Crumble goat cheese and set aside.
  4. In a cast iron skillet, heat EVOO, on medium heat, add Shishito peppers and garlic, and lemon zest, season with Kosher salt and cracked black pepper, let peppers cook until soft, and blistered, with a light char, turning frequently to blister evenly on all sides, add in leftover oven roasted steak fries if using, cook about 7-10 minutes depending on size of peppers.
  5. When fully blistered and potatoes are heated through, add in Meyer lemon aioli, drizzling over the top, add in goat cheese and let melt in with heat of peppers, and potatoes.   Remove to serving plate, serve immediately.  Peppers can be eaten whole, or sliced, I like to eat whole up to right before the stem and seeds.  They are mostly a mild peppers and should not be overtly spicy!  Devour!!!

Author: Susan Mangieri-Maurath

I am the wife of a sexy firefighter, co-owner of a small automotive repair shop with said sexy firefighter, mother of three amazing teens, Culinary Arts student, aspiring Chef and Writer. 

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