Keto Shishito Peppers with Bacon 🌶️

Name: Keto Shishito Peppers
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 6 slices bacon; 5 ounces shishito peppers (about 20); Flaky sea salt (to taste)

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Spice up your keto routine with our easy Keto Shishito Peppers with Bacon recipe. It's the perfect appetizer to kick-start any meal or gathering. And it's unexpectedly delicious — the smoky peppers and fried bacon come together in perfect harmony.

Keto Shishito Peppers in a skillet with bacon

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Preparation and cooking overview

This keto shishito peppers recipe is easy and quick to make. All you have to do is sizzle some bacon in a skillet, remove the meat, and sauté the peppers in the bacon grease until blistered. Add the cooked bacon and then season with salt. Within 35 minutes, this spicy appetizer will be ready.

Chef's note

Garnish the peppers with your favorite low-carb cheese or a handful of toasted almonds to elevate the flavors. You can also add a dollop of keto-friendly guacamole or sour cream for a creamy twist.

Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

For more inspiration check out our Sides recipe.

🥓 Ingredients for this keto shishito peppers with bacon recipe

6 slices bacon
5 ounces shishito peppers, about 20
Flaky sea salt to taste

Additional ingredients

Parmesan cheese: Sprinkle some freshly grated Parmesan cheese on top right before serving for a touch of creamy, cheesy goodness.
Fresh lime: Squeeze some fresh lime juice over the peppers after they're cooked for a tangy contrast.
Garlic: Add a minced garlic clove while cooking the peppers for a deeper flavor.
Fresh herbs: Sprinkle chopped fresh herbs like cilantro or parsley to add freshness.
Toasted sesame seeds: Top the cooked peppers with toasted sesame seeds for a nutty and crunchy note.

Shishito Peppers in a brown bag spilling out onto a blue background

Cooking tools required

To make this shishito pepper and bacon stir fry recipe, you will need the following tools:

Cast iron skillet
Spatula
Knife
Cutting board

Tools substitute options

Cast iron skillet: If you don't have a cast-iron skillet, use any regular skillet or non-stick pan.

How to make Keto Shishito Peppers With Bacon: step-by-step guide

Cooking methods

Sautéing

Preparation steps

Gather the ingredients.
Wash the peppers with cold tap water and pat dry with a paper towel.

Cooking instructions

Fry the bacon strips in a cast iron skillet over medium-high heat until crispy.
Then, remove the bacon and the bacon fat, leaving two tablespoons of fat in the skillet.
Add the peppers to the skillet and cook for 3-4 minutes per side until they are blistered and charred.
Meanwhile, crumble the cooked bacon and add it back to the skillet. Stir, sprinkle sea salt, and serve warm.

Chef's pro tip

To ensure the peppers stay crisp and vibrant, refrain from overcooking them. Quickly sauté them on high heat to char without making them too soft. Once they're nicely blistered, add the crumbled bacon, season, and turn off the heat.

What to serve with blistered shishito peppers with bacon?

Our charred shishito peppers go along with a plethora of dishes. Some of the keto-friendly options are:

Baked Salmon: We paired our blistered peppers with baked salmon filets, and it was what kept us hooked on this delicacy. Try yourself for a delightful combo.
Roasted Chicken: The lean protein complements the rich, smoky flavors of shishito peppers creating a balanced meal.
Cauliflower Rice: This low-carb substitute for traditional rice soaks up any extra bacon fat and balances the spicy flavors.
Avocado salad: Pair the charred peppers with avocado salad to balance the spiciness.
Sirloin Steak: A nicely grilled steak pairs beautifully with the spicy, smoky peppers.

How to make it healthier

Buy organic bacon and shishito peppers if possible.
Use low-sodium bacon and add less sea salt to the mix to keep your sodium intake in check.

Time-saving tips

Instead of preparing the bacon yourself, buy pre-cooked bacon bits from the grocery store. You can then replace the bacon grease with 2 tablespoons of olive or avocado oil.

What can I prepare ahead of time?

Bacon strips: Fry the bacon strips, chop them, and store them in the refrigerator. Also, save the bacon fat to sauté the peppers later.

Storage and reheating instructions

Storage instructions

Refrigerator: Allow the leftover shishito peppers to cool completely, and place them in an airtight container. It will keep up for 2-3 days in the fridge.

Reheating instructions

Microwave: Transfer a serving to a microwave-safe dish and reheat for about 1 minute. Stir and continue heating in 30-second intervals until heated through.
Stovetop: Add the peppers and bacon to a skillet over medium heat. Stir occasionally and cook for 5 minutes, until heated.

Recipe wrap-up and conclusion

This Keto Shishito Peppers with Bacon recipe adds a touch of spice to your keto meals. It's so easy to cook that you'll know this recipe by heart after your first try.

We had our first try when we stumbled across the peppers at Trader Joe's. We blistered them and ate them with Salmon filets. Since then, this recipe has been around our keto routine. We bet it'll be your go-to snack as well. So give it a try, and tell us about your experience in the comment section. We can't wait to hear about it!

Frequently asked questions

The carbs in shishito peppers are comparatively lower than in other peppers, which makes them a good choice for a ketogenic diet. And they are not too spicy; on average, nine out of ten shishito peppers are pretty mild.

Sure thing! But note that the Padrón peppers have more chance to be spicier than shishitos.

If you don't like flaky sea salt, replace it with finely ground sea salt or kosher salt.

Yes, you can substitute the bacon with turkey slices. Be aware that this will change the flavor profile, and you will have to add some oil to the pan to sauté peppers.

It's best to enjoy this dish fresh. The texture of the peppers becomes mushy upon freezing and reheating.

No, you don't have to remove the seeds from the peppers. They are edible and crunchy.

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