Ingredients
8 ounces shishito peppers (16 to 20)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
2 ounces feta, crumbled, room temperature
2 ounces cream cheese, room temperature
6 to 7 sheets frozen phyllo dough, thawed
2 tablespoons sesame seeds
Preparation
Toss peppers with oil; season with salt. Heat a cast-iron skillet over medium-high; add peppers and cook, stirring, until blistered, about 2 minutes. Transfer to a plate; let cool completely.
Stir together feta and cream cheese in a small bowl until smooth. Make a small slit along long side of each pepper; stuff peppers with cheese mixture.
Preheat oven to 375 degrees. Lay 1 phyllo sheet on a work surface; brush with oil. (Keep rest of phyllo covered with a damp towel as you work.) Cut lengthwise into 3-to-4-inch-wide strips (slightly smaller than peppers). Place a pepper at bottom of each strip; tightly roll. Transfer, seam-side down, to a parchment-lined baking sheet. Brush top with oil; sprinkle with sesame seeds. Repeat with remaining peppers and phyllo. (Rolled peppers can be frozen, covered tightly, up to 2 weeks.) Bake until phyllo is golden brown, about 30 minutes. Let cool slightly before serving.
