This week, let’s explore Shishito Peppers—a trending veggie with a mild, slightly sweet flavor and a fun twist: about 1 in 10 peppers packs a bit of heat! Originally from Japan, these peppers have become popular worldwide for their versatility and delicious taste.
Why Shishito Peppers?
• Low in Calories, Big in Flavor: A healthy, crunchy addition to any dish.
• Rich in Vitamins C and A: Great for immune support and skin health.
• Easy to Cook & Versatile: Works well with many seasonings and recipes.
How to Enjoy Shishito Peppers
1. Pan-Seared with Sea Salt: Toss them in a hot skillet until blistered, then sprinkle with flaky sea salt for a quick snack.
2. Dipped & Delicious: Pair them with hummus or a plant-based aioli for dipping.
3. Add to Stir-Fries: Incorporate them into your next veggie stir-fry for extra texture and flavor.
AND If it is still warm where you are, toss them on the grill and give them a good char.
The Origin Story
Shishito peppers have been cultivated for centuries in Japan, where they are often enjoyed as a simple, savory snack. Their name comes from “shishi,” the Japanese word for lion, because the tip of the pepper is said to resemble a lion’s face!
Give Them a Try!
Pick up some shishito peppers from your local grocery store or farmers’ market this week. They’re easy to prepare and a great way to add something new to your meals.
Let me know on my social media how you like them—I’d love to share your creations with the community!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
