This week’s Genius Recipe is the fastest, simplest, and perhaps most thrilling green side that Kristen knows. Because what once was an experience reserved for a fleeting farmers market darling can now be found with one of the least-loved (and therefore least-expensive and easiest-to-find) staples of the produce section: the humble green bell pepper, cut into lovable, shishito-sized curls.
In just a couple minutes in a hot, heavy pan, their skin blisters and chars, while the green bits stay bright and alive. In the last moments, you frame them further: splashes of rice vinegar for vibrance, toasted sesame oil for nutty depth, shichimi togarashi for fire and umami, flaky salt for crunch. GET THE RECIPE ►► https://f52.co/3cOHQeF
INGREDIENTS
2 medium green bell peppers
1 tablespoon neutral oil (canola or peanut)
Salt
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
Shichimi togarashi
Flaky sea salt, such as Maldon
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17 Comments
Great job, keep the good work up.
#sanjaycomfortfood
Great, easy recipe, Kristen. I used to remove pepper cores the same way you demonstrated, but here's an easier and better way. Lay the pepper on its side. Make one lengthwise from cut from top to bottom through the flesh. Place the knife into the pepper and saw back and forth as you unroll the pepper into a long flat slab. As you saw with your knife you will cut through and release the ribs and seed core. Discard seeds and ribs and then cut peppers into strips and proceed. BTW, I learned this technique from Cook's Illustrated. It's also a great way to make charred, roasted peppers under a broiler. Much easier than broiling whole peppers which must be turned periodically to blacken. When done charring simply remove the pepper strip, allow to cool, and then scrape off the charred skin. Cut pepper into slices, toss with olive oil, salt, and grated garlic and eat or refrigerate for later.
In morrocco we have them as snack or as salad famous with it for a long time we cook them or grill them in the oven or on the top of stove and we can cut it slices and we put tomato and onions olive oil vinaigrette or you can put garlic like a sauce and put it on the top too
This looks lovely, I'm definitely going to try it. One note for Michele, I also lost all sense of smell and taste. Anosmia sucks- anything that makes pizza taste like hot wet cardboard is truly evil. My doctor recommended searching for "smell training," which actually has studies to back it up. You have to order a kit or just buy 4 specific essential oils to trigger the receptors for scent types (floral, citrus, etc) and smell them twice a day even if you get nothing initially. Hugely helpful for me at least- I'm back to probably 90% smell… thought it might be useful if she hadn't heard of it.
I'm going to try this with Poblano peppers, my new favorite do anything bell pepper. Same flavor with just a little kick. Look forward to ya'll's weekly video food adventures.
Actually more and more food stores now carry Shishito peppers.
I love that you include a little behind the scenes snippet 😂 Green bell pepper fan here so definitely will definitely try this. Love your content, I always learn something!
Great video! Does anything change if you actually HAVE Shishito Peppers? Or do you do the same thing basically? Thanks for the video!
Looks healthy AND delicious! Should definitely try it at home during quarantine , but with a different pepper though- wonder how it’ll turn out!
Kristen, I cut up my bell peppers by standing them on end, and slicing straight down from the stem (no need to cut it out) all around. It bypasses the seed ball and all the middle comes out in one piece. Then just slice the large chunks of pepper into the widths you desire.
I usually cut green peppers in half first, right down the middle through the stem. Then I pull the halved stems, with the seeds, off. This dish looks great, I'm going to try it out.
Cut the whole thing in half from top to bottom, then yank out the 'core' from each side 🙂
I just made these and they are uncannily like the Shishito peppers! A new fav for me. Thanks:-)
Love!
Kristen! I stumbled upon genius recipes last night and I’ve been gushing over how calming your voice after about an hour of watching!!
I recently learned the easiest way (in my opinion) to cut a bell pepper is to cut the top and bottom off (the stem will usually fall right through leaving you with a perfect ring of bell pepper so no waste!) then lay the pepper on its side and take your knife and go around the inside of the pepper in a circle cutting out the white membrane (it will connect only in about 3-4 places). The motion is like cutting the skin off salmon, but round haha. Cutting the membrane from pepper will leave you with no membrane and ALL the seeds contained in one piece in the middle! No need for pulling or shaking, it’s a very gentle and highly effective approach! The top and bottom parts of the pepper can be cut into strips or diced!
Forgot to say thank you when you first published this recipe. This really is GENIUS! Says this former avowed green bell pepper despiser! Good thing I grew up with shichimi togarashi. It was in the spice shelf along with the salt and pepper, nothing special. Taking a new look at it now. Thank you for this wonderful recipe. When I’m craving hard to find shishito peppers, I don’t have to miss out on them anymore!
Thanks for the recipe. I hope you get your full sense of smell back ASAP, Michele. Putting your book on my cookbook wish list!