Sardine stuffed shishito peppers.jpg


Smoked sardine stuffed Shishito peppers 

Keto Friendly, Paleo Friendly, Gluten Free, Dairy Free, Sugar Free​

  • Prep Time: 20 min

  • Cook Time: 30 min

  • Yield: 4 servings



  • 2 cans of Polar Brisling sardines

  • 2 6 oz. box of white or cremini mushrooms (~24)

  • 1 medium sized onion

  • 1 tbs of minced garlic / 4 cloves garlic

  • 1/8 cup white wine

  • ¼ cup of almond flour

  • ½ tsp of salt

  • 6 sprigs of fresh thyme / 1 tsp of fresh thyme

  • 3 sprigs of fresh oregano / 2 tsp of fresh oregano

  • 1 egg



  1. Wash and dry the Shishito peppers. Cut a slit lengthwise into each Shishito pepper.

  2. Put the onion, garlic, wine, almond flour, salt, egg, 4 sardines, leaves from thyme and oregano into the food processor.

  3. Pulse until it is finely chopped and mixed.

  4. Fill the Shishito peppers with the mixture, adding half a piece of sardine into each pepper slit.

  5. Put the peppers on an baking sheet lined and covered with tin foil.

  6. Bake in a preheated 350 degree oven for about 20 minutes. Uncover for another 10 minutes of baking to give it some color.

  7. Serve with salsa, juice of lemon, or green goddess dressing.