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These blistered, oven-roasted shishito peppers are made with only 5 simple ingredients, including lemon, parmesan, and garlic. Quick, easy, and nutritious – this is a delicious dinner appetizer!

Oven roasted shishito served on a plate.

This shishito peppers recipe was inspired by an appetizer I had in a restaurant once (apologies that I can’t remember which restaurant it was!!). After devouring the dish, I remember scribbling down the list of ingredients in the Notes app of my phone. Those simple shishito peppers with freshly grated parmesan and lemon zest were so tasty, I couldn’t wait to recreate it at home!

While shishito peppers are often cooked on the stovetop, they also taste delicious roasted in the oven. It’s a fun twist, with very little active cooking time. Especially great if you already have the oven on to cook the rest of your meal 🙂

Want more simple appetizer ideas? You may also love these fan-favourite goat cheese stuffed mini peppers, this herbed cottage cheese dip, or these pear + brie cheese salad skewers!

Recipe ingredients in small bowls.

What are shishito peppers?

Shishito peppers are thin and long peppers, roughly the size and length of a finger. They have a characteristic vibrant green colour and a thin skin that blisters easily when cooked. These peppers are of Asian (Japanese) origin.

Are shishito peppers hot (spicy)?

It is estimated that about 1 out of every 10 or 20 peppers is spicy. So for the most part, these peppers are quite mild, but you may come across 1 or 2 that have a real kick to them.

On a personal note – I’m not someone who can tolerate a ton of spice and I find shishito peppers quite delicious. Even when I come across a spicy one, it’s manageable 😉

Where to buy shishito peppers?

Shishito peppers can be found in many common grocery stores in the refrigerated produce section. Often, they come packaged in a bag or in a container rather than loose (or so I’ve found, at least).

If you’re a Costco member, I sometimes find bags of shishito peppers there, too!

Nutrition benefits of shishito peppers

Shishito peppers are a good source of vitamin C and vitamin A, both of which have antioxidant properties that help protect your cells from free radical damage.

These vibrant green peppers also provide a small amount of plant-based protein and are a source of dietary fiber, which is good for your gut health!

Visual guide: how to roast shishito peppers

Uncooked shishito peppers tossed in olive oil on a sheet pan.

Toss shishito peppers in olive oil, garlic powder, salt, and pepper. Place the tray in the oven for 10 minutes.

Roasted shishito peppers on a sheet pan.

After roasting, the shishito peppers should appear a little charred + blistered.

Oven roasted shishito topped with lemon and parmesan.

Remove shishito peppers from the oven and top with freshly grated parmesan and lemon zest. Enjoy immediately – that’s it!

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post.

More healthy pepper recipes:

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Get the Recipe: Oven-Roasted Shishito Peppers (Quick & Easy!)

These blistered, oven-roasted shishito peppers are made with only 5 simple ingredients, including lemon, parmesan, and garlic. Quick, easy, and nutritious – this is a delicious dinner appetizer!
Oven roasted shishito served on a plate.
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  • Approx. 8 ounces shishito peppers (roughly 227 grams)
  • 1 Tbsp olive oil (or avocado oil)
  • 1/2 tsp garlic powder
  • 1/2 a lemon, juice + zest
  • 2-3 Tbsps parmigiano-reggiano, freshly grated
  • Salt + pepper, to taste


  • Preheat oven to 425F.
  • Place shishito peppers on a large baking sheet. Toss them in olive oil, garlic powder, salt, and pepper. Then, spread peppers out in a single layer with a bit of space between each pepper.
  • Transfer baking sheet to the oven and roast for approximately 10 minutes, until peppers have puffed up and appear slightly charred.
    Do note that all ovens are different – you'll want to keep an eye on your peppers around the 8 minutes mark onwards!
  • Remove peppers from oven and immediately transfer to a bowl or plate for serving.
  • Top with lemon juice, freshly grated parmesan, and lemon zest. You may also add more salt if desired – I love topping these with a high-quality sea salt. Enjoy hot!


  • I don’t recommend tossing these peppers in the parmesan, lemon juice, and lemon zest after roasting. When I did so, I found that the parmesan/zest got a little clumpy. It was much more enjoyable to simply add the toppings + then dive in.
  • You may enjoy these peppers roasted as is, or with the suggested toppings. Either way, salting generously is encouraged!
  • For the best flavour, I highly recommend using freshly grated parmigiano-reggiano over regular parmesan.
  • I recommend zesting the lemon BEFORE cutting it in half – it’s so much easier to zest this way.
*LEFTOVERS: These roasted shishito peppers are best enjoyed straight from the oven; leftovers unfortunately don’t have the same texture to them. If you do have some leftover, I enjoy repurposing them in something like an egg frittata, pasta, or salad!


As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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