Blistered Peppers and Tomatoes

Popping up in more grocery stores these days, shishito peppers are a mild, thin-skinned pepper that have a secret—about one in eight has a surprising kick of heat. For a milder dish, substitute mini bell peppers.

By Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
Nutrition Info
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Ingredients

Directions

  • Heat a large skillet over high. Add canola oil and shishito peppers; cook 4 to 5 minutes. Add sliced yellow onion and five-spice powder; cook 2 minutes. Add halved cherry tomatoes; cook 2 minutes. Remove from heat. Stir in sliced fresh basil, lower-sodium soy sauce, balsamic vinegar, and black pepper. Sprinkle with toasted sesame seeds.

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Nutrition Facts

Per Serving:
113 calories; fat 8g; saturated fat 1g; protein 2g; carbohydrates 10g; fiber 2g; sugars 3g; sodium 223mg.
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