Blistered Shishitos and Gorgonzola (Low FODMAP)

5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Vegetarian • Serves 4 • Ok to make ahead: Step 1

Shishito peppers are mild and flavorful and they taste absolutely amazing with good gorgonzola cheese. Blistering these peppers is a simple matter of cooking them in a hot frying pan with some oil for a few minutes. So don’t be daunted by this “fancy” sounding appetizer, it’s simple, delicious, low FODMAP, and a great way to add another healthy plant to your diet! A word to the wise…one out of every ten shishitos is a bit spicier than the rest so it adds a bit of adventure to the eating!

Ingredients

2 tablespoons (1.25 oz) extra virgin olive oil

8 ounces Shishito peppers

3 ounces gorgonzola cheese, crumbled

1/2 teaspoon (.07 oz) Kosher salt 

Red pepper flakes for serving (optional)

Directions

(1) Prepare: Wash the peppers and allow them to dry (so the water doesn’t make the oil spatter so much).

(2) Cook: Put a medium-large skillet (large enough to have all the peppers in one layer in the pan), and heat the olive oil. When the oil shimmers, add the peppers and cook, tossing regularly, for about 5 minutes, until the peppers have softened and blistered (you will get white and black char marks on the skin of the pepper).

(3) Finish: Remove from heat. Sprinkle with gorgonzola crumbles and toss to combine.

(4) Plate and serve: Pour onto serving tray and sprinkle lightly with Kosher salt and red pepper flakes (if using). Serve warm with a small dish to discard the stems.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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