These Shishito peppers were blistered in the Big Green Egg Cast Iron Skillet.
- 1 lb. shishito peppers, washed and dried
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lemon, halved
Big Green Egg Cast Iron Skillet
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C with the cast iron skillet in the EGG to preheat.
In a bowl, coat the peppers in the olive oil, salt and pepper in a bowl; save the bowl for extra flavoring after the cook. Once the cast iron skillet is hot enough to evaporate water, add the peppers. Cook for approximately 10-15 minutes; moving the peppers often.
Remove the peppers from the EGG when they are blistered to your liking and place back into the reserved bowl. Squeeze the lemon over the top of the peppers and stir to coat. Enjoy!