Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Garnish
Toppings
Seasoning
Method
Preparation
- 1
Prep the Peppers
Wash the Jimmy Nardello peppers under cold water and pat them dry with a paper towel. Trim the stems and slice them in half lengthwise, removing the seeds if desired.
- 2
Prepare the Sunflower Seeds
In a skillet over medium heat, toast the sunflower seeds for about 5-7 minutes until they are golden and fragrant. Stir frequently to prevent burning. Once toasted, set aside to cool.
- 3
Prep the Shiso
Rinse the shiso leaves gently under cold water and pat them dry with a paper towel. Set aside for garnish.
Grilling
- 4
Season the Peppers
Drizzle the halved peppers with olive oil, then sprinkle with salt and black pepper. Rub the seasoning evenly over the peppers to ensure they are well-coated.
- 5
Assembly
- 6
Plate the Dish
Once the peppers are grilled, remove them from the grill and let them cool slightly. Arrange the grilled peppers on a serving platter.
- 7
Add Toppings
Sprinkle the toasted sunflower seeds over the grilled peppers. Garnish with fresh shiso leaves scattered on top.
- 8
Serve
Serve the grilled Jimmy Nardello peppers warm as an appetizer or side dish.
