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Shishito Peppers

Low FODMAP Shishito Peppers

Have you ever had shishito peppers?  These little guys are the Japanese cousin to Spain’s Padron peppers and are full of high anti-inflammatory properties.  I’ve recently become hooked as they make for a great FODMAP snack or even as a quick appetizer to serve to a crowd.  I have bought them at regular grocery stores like Trader Joes, Sprouts and HEB so they are becoming much more mainstream.  I’ve also seen them pop up on a multitude of restaurant menus which is a great appetizer dish to order for us FODMAPPERS.

The fun or scary part (depending on how you look at it) of eating these peppers is that 1 out of every 10 can be spicy.  The scary part for me is there is no way to find out without biting in.  In the past, I have made my husband bite into each and every pepper to test the spice level.  Now if that’s not love I don’t know what is!

Shishito Peppers Being Cooked.

Shishito Peppers Being Cooked.

Enjoy!

Shishito Peppers

Print Recipe
Serves: 2 Cooking Time: 15 minutes

Ingredients

  • 1 package of Shishito Peppers, washed
  • 2 Tablespoons Sesame Oil
  • Sea Salt for taste

Instructions

1

In a large wok or skillet, heat oil on medium high heat. Add peppers to the pan and cook for about 10-15 minutes or until peppers become evenly blistered.

2

Remove from pan and add salt.

Notes

These will make lots of noises as the oil is hot and the peppers are blistering, be careful not to get burned!

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