Smoked Cast Iron Blistered Shishito Peppers Recipe

Ingredients

• 454 g (1 pound)shishito peppers
• 15 ml (1 tablespoon)olive oil
• 5 ml (1 teaspoon)sea salt
• 1 wholelemon, cut into wedges

Instructions

1. 1

   Preheat the oven

   Place the pizza oven in the Yoder Smokers YS640 and preheat it to 232°C (450°F).

2. 2

   Season the peppers

   Put the shishito peppers in a 30 cm (12-inch) cast-iron pan. Drizzle with the olive oil and add the sea salt, then gently toss with tongs to coat. Cut the lemon into wedges and nestle them among the peppers.

3. 3

   Cook the first side

   Place the cast-iron pan in the pizza oven and smoke-cook the peppers for about 6–7 minutes.

4. 4

   Turn and finish

   Take the pan out and gently turn the peppers so they can blister on all sides. Return it to the pizza oven for another 5–7 minutes, or until the peppers are blistered and bubbling. Serve immediately.

What are shishito peppers?

Shishito peppers are slender, mild Japanese peppers often cooked quickly over high heat until their skins blister. Most are gentle, but an occasional pepper can be unexpectedly hot.

This version uses a smoker fitted with a pizza oven, so the peppers get a smoky, charred finish in a short cook. Lemon wedges bring a fresh, tart contrast to the oil and salt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 72 calories, 2g protein, 4g carbs, 4g fat.

The peppers provide most of the carbohydrates and a little protein, while the olive oil supplies most of the fat. For a more filling appetiser plate, serve a portion alongside a protein-rich dish and other vegetables.

Why use a cast-iron pan?

Cast iron holds heat well, helping the peppers blister rather than simply soften. A 30 cm (12-inch) pan gives them room to sit in a single layer, which encourages more even contact with the hot surface.

Handle the hot pan carefully when turning the peppers, and use tongs to move them gently.

Coating the peppers evenly

Oil and salt: Toss the peppers gently with the olive oil and sea salt before cooking so the coating reaches their skins without bruising them.

Lemon: Nestle the wedges between the peppers as directed. They cook alongside the peppers and are ready to squeeze over the dish at serving.

Getting the blistered finish

First cook: Give the peppers 6–7 minutes in the pizza oven before turning them. This allows the side against the pan to begin blistering.

Second cook: Turn them gently and cook for another 5–7 minutes. Look for blistered skins and bubbling; ovens can vary, so use those visual cues as well as the timing.

Serve straight away

These peppers are at their best hot from the pan, while the skins are blistered and the centres are tender. Serve them as an appetiser with the lemon wedges for squeezing.

They also work alongside grilled food or other small plates. Keep a small bowl nearby for the squeezed lemon and pepper stems.

A simple seasoning balance

The peppers bring a mild, slightly sweet flavour, while sea salt sharpens it and the smoker adds char. The lemon gives the finished dish a bright, citrusy note.

Taste one pepper before adding extra salt at the table, as the recipe already seasons the full batch with a teaspoon.

Recipe notes & tips

• Dry the peppers before seasoning so excess water does not interfere with blistering.
• Arrange the peppers in a single layer in the pan for more even cooking.
• Turn the peppers gently with tongs to keep them intact.
• Use the blistered, bubbling skins as the doneness cue as well as the cooking time.
• Serve the peppers as soon as they come out of the oven for the best texture.

Variations

• Extra lemon: Squeeze more lemon over the peppers just before serving.
• More heat: Add a pinch of chilli flakes with the salt.
• Garlic finish: Toss with a little finely chopped garlic after cooking.
• Herb topping: Scatter chopped parsley over the hot peppers before serving.
• Smokier flavour: Use a stronger wood smoke in the smoker, while keeping the oven temperature and cooking times the same.

Common mistakes to avoid

• Crowding the pan: The peppers may cook unevenly; arrange them in a single layer.
• Skipping the turn: One side can blister more than the other; turn the peppers gently before the second cook.
• Cooking by time alone: Ovens vary; check for blistered, bubbling skins.
• Adding too much oil: The peppers can become greasy; measure the tablespoon and toss to coat.
• Leaving them to cool: The skins lose their just-cooked texture; serve straight away.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a hot pan or oven until warmed through; the peppers will be softer than when freshly cooked.

Frequently asked questions