For New & Experienced Practitioners: Insight Mini Retreat with Erin Selover
Nov 29
Recipes July 25, 2025  | Servings: Serves 4

Blistered Sweet Peppers with Cherry Tomatoes and Basil

Sometimes, simple is best! This vibrant summer recipe brings together sweet, thin-skinned Jimmy Nardello peppers, Sun Gold cherry tomatoes, and Piccolo Fino basil for a light and flavorful sauté. No Jimmy Nardellos on hand? No problem—sliced bell peppers, any variety of cherry tomatoes, and classic basil work beautifully too. The most important thing is not crowding the pan so the peppers can get a little char on them without overcooking them. The result: tender-crisp peppers, burst tomatoes, and a swirl of basil. This dish is great served hot, and also at room temperature as a picnic side or starter.

Ingredients

  • 1 lb. Jimmy Nardello or other sweet frying pepper (Shishito, Padron, etc.)
  • 1 pint cherry tomatoes (Sungold if you can find them!)
  • 1 bu. basil (again if you can track down Piccolo Fino Basil at the market, it is worth the effort but not necessary)
  • Olive oil
  • Flaky sea salt like Jacobson or Maldon

Instructions

  1. Wash peppers, tomatoes, and basil and dry
  2. Pick basil leaves and set aside
  3. Heat a large sauté pan with 2 tablespoons olive oil
  4. Once the pan just starts to smoke, add peppers and let them cook on one side until blistered (about 3 minutes)
  5. Flip peppers and let blister again for 3 minutes or so
  6. Toss in cherry tomatoes and let blister for 1-2 minutes
  7. Toss in basil leaves and let them crisp and infuse flavor into the oil
  8. Plate and add several pinches of flaky salt on top

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