Air Fried Shishito Pepper Poppers Are a Fun Twist on the Classic Appetizer

Football season is upon us, which means it’s time for football snacks. (It’s also Real Housewives of Salt Lake City season, which also requires snacks.) Pepper poppers are a popular one, and how could they not be? They’re packed with cheese and/or salty meats! The jalapeño is the most common pepper vessel, with a noticeable, but not oppressive amount of fire. Swap it out for a shishito, though, and the snack becomes game of popper roulette. (I played a game by that same name in college; very different outcome.)

If you’ve ever shared a bowl of blistered shishitos, you know how that game can go: You can luck into a smooth run of five mild boys in a row, only for the next pepper to be so intolerably spicy, you find yourself chugging a glass of 4% milk. (Provided you, like me, are a freak who keeps whole milk around for drinking.) That’s what makes shishitos fun—the element of danger and the thrill of surprise. And that’s why you should use them in your pepper poppers, which you can make with minimal fuss in your air fryer.

Start by softening some cream cheese. Then mix in more cheese, along with a little bacon and garlic powder. Stuff your peppers and pop ‘em in the air fryer for four minutes. Let them cool for a minute or two, then pop ‘em in your mouth. Repeat until your football (or Real Housewives of SLC) crew is satisfied.
Shishito Pepper Poppers Recipe
Ingredients:

1/4 pound of shishito peppers
3 ounces cream cheese, softened
1 ounces shredded cheddar
2 pieces of bacon, finely crumbled
1/8 teaspoon garlic powder

Wash the peppers and set them aside to dry on clean dish towels or paper towels. (You can also dry them in the salad spinner.) Mix the remaining ingredients together in a small bowl.

Using a sharp knife, slice into each pepper to make a 1-inch opening, then gently pry it open to make a pocket. Stuff around 1 teaspoon of filling into each pepper—don’t be too precious with it.

Heat your air fryer to 375℉, add the poppers to the basket, and cook for 4 minutes. Let cool for one minute before serving. A ranch dipping sauce is optional, but highly recommended.

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