Sticky Honey Garlic Blistered Shishito Peppers with Bacon

Ingredients

• 454 g (16 oz; about 6 heaping cups)shishito peppers
• 5 slices, chopped small, or ⅓ cup (about 30 g) pre-cooked bacon crumblesbacon
• 15 ml (1 tablespoon) if using raw bacon, or 30 ml (2 tablespoons) if using pre-cooked bacon crumblesolive oil
• 80 ml (⅓ cup)honey garlic sauce

Instructions

1. 1

   Choose your bacon

   Follow either the raw bacon method or the pre-cooked bacon crumbles method, depending on which you are using.

2. 2

   Cook raw bacon

   If using raw bacon, add it to a large skillet over medium heat and cook for about 5–8 minutes, until crispy. Lift it out and set it aside.

3. 3

   Heat the oil

   Discard all but 15 ml (1 tablespoon) of the bacon drippings. Add 15 ml (1 tablespoon) olive oil and heat over medium-high. Watch for the oil to shimmer and ripple; do not let it smoke.

4. 4

   Cook bacon crumbles

   If using pre-cooked bacon crumbles, add them to a large skillet over medium heat and cook for about 3 minutes, until crispy. Remove them from the pan and set aside.

5. 5

   Heat the oil

   Add 30 ml (2 tablespoons) olive oil to the pan and heat over medium-high. Watch for the oil to shimmer and ripple; do not let it smoke.

6. 6

   Blister the peppers

   Arrange the peppers in a single layer in the pan without crowding them. Cook for about 4–5 minutes per side, until tender and charred. Remove them and repeat in batches until all the peppers are cooked.

7. 7

   Coat with sauce

   Return all the peppers to the hot pan and spoon over the honey garlic sauce. It will sizzle and spatter. Stir gently to coat the peppers with the glaze.

8. 8

   Finish and serve

   Transfer the peppers and any sauce left in the pan to a serving platter, then scatter the crispy bacon over the top.

What are shishito peppers?

Shishitos are slender Japanese peppers, commonly cooked quickly over high heat until their skins blister and char. Their mild flavour and tender flesh make them well suited to a simple pan-cooked appetiser.

This version pairs that smoky, savoury char with a sweet garlic glaze and crisp bacon. The contrast between tender peppers, sticky sauce and crunchy topping is what makes the dish work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 4g protein, 5g carbs, 10g fat.

Most of the carbohydrate comes from the honey garlic sauce, while the olive oil and bacon contribute much of the fat. Bacon also supplies some protein, with a smaller amount from the peppers. Serve a portion with rice or another plain side and a generous helping of vegetables to make a more balanced plate.

The ingredients that matter

Peppers: Dry them well before cooking so they blister rather than steam. A single layer gives their skins better contact with the hot pan.

Bacon: Raw bacon renders drippings for the pan, while pre-cooked crumbles need a little extra olive oil. In either case, crisp the bacon first and reserve it for the finish.

Honey garlic sauce: The prepared sauce brings the sweet, garlicky coating. Add it only after the peppers are cooked, as the sugars can scorch over prolonged high heat.

Getting a good blister

Heat the oil until it shimmers and ripples, but stop before it smokes. Add the peppers in batches if necessary; a crowded pan traps moisture and makes browning harder.

Leave the peppers in place long enough to colour before turning them. The recipe allows about 4–5 minutes per side, but use the charred, tender appearance as your cue.

Coating without scorching

Once all the peppers are blistered, gather them in the hot pan and add the sauce. It will sizzle and may spatter, so spoon it in carefully.

Stir gently and keep the peppers moving just long enough for the glaze to coat them. Transfer them promptly so the honey in the sauce does not spend too long on the hot pan.

Serving the peppers

Serve the peppers straight from a platter while the bacon is still crisp. They work well as a shared starter or as a savoury side alongside grilled food.

The glaze is sweet and the bacon adds saltiness, so serve with plain rice or another simple side if you want to balance the stronger flavours.

Timing and batches

The recipe takes about 20 minutes overall, including cooking the bacon and peppers. The peppers need about 4–5 minutes per side, with additional time if they must be cooked in batches.

Have the bacon ready before you start blistering the peppers. That keeps the final glazing step quick and helps the peppers reach the table hot.

Recipe notes & tips

• Dry the peppers thoroughly before adding them to the pan.
• Cook in batches rather than piling the peppers on top of one another.
• Wait for the oil to shimmer, but take the pan off the heat if it starts smoking.
• Keep the bacon aside until the peppers have been glazed so it stays crisp.
• Pour or spoon the sauce in carefully, as it can spit when it hits the hot pan.

Variations

• Extra garlic: Add a little extra garlic to the honey garlic sauce before coating the peppers.
• More heat: Add chilli flakes to the sauce for a spicier finish.
• Citrus lift: Squeeze a little lemon over the finished platter for a bright contrast.
• Vegetarian option: Leave out the bacon and use the 30 ml (2 tablespoons) olive oil amount.
• Seeded finish: Scatter sesame seeds over the platter just before serving.

Common mistakes to avoid

• Crowding the pan: The peppers can steam instead of blistering; cook them in batches.
• Using wet peppers: Surface water slows browning; pat the peppers dry before cooking.
• Smoking oil: It is too hot; lower the heat and wait for it to settle before adding the peppers.
• Adding sauce too early: The glaze can scorch; wait until all the peppers are blistered.
• Topping too soon: The bacon can soften in the glaze; scatter it over the peppers just before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a skillet until warmed through; the peppers will soften and the bacon may lose some crispness.

Frequently asked questions