Smoky, bright, blistered shishito peppers have long been an izakaya staple and the thing
everyone can agree on ordering. But shishitos can be pricey and hard to find, especially out of season. This brilliant, quick-cooking stand-in—the humble green bell pepper—is neither, and will quickly become your new go-to speedy green side.

Shishito-Style Green Peppers

Ingredients 

• 2 medium green bell peppers
• 1 tablespoon neutral oil (canola or peanut)
• Salt
• 1 teaspoon rice vinegar
• 1/2 teaspoon toasted sesame oil
• Shichimi togarashi
• Flaky sea salt, such as Maldon

• Directions

• Core and seed the green peppers, and remove the ribs, but don’t worry about being too meticulous (if you like some extra crunch, you can even leave some seeds clinging). Slice the peppers lengthwise into 1-inch/2.5-cm-wide strips, mimicking the shape of a shishito pepper.
• Heat a wok or large, heavy cast-iron or stainless steel skillet over high heat until a droplet of water hisses and evaporates on contact. Add the oil, and swirl it around until the pan is evenly coated. Add the peppers and a generous sprinkling of salt and cook, tossing occasionally, for 2 to 3 minutes, until the skin of the peppers is blistered and the flesh is just soft.
• About 30 seconds before the peppers are done, stir in the rice vinegar and sesame oil. Remove the pan from the heat, add shichimi togarashi to taste, and sprinkle liberally with flaky sea salt.

https://food52.com/recipes/83109-shishito-style-green-bell-peppers-recipe