Which pepper is listed among vegetables used for tempura?

The pepper listed among vegetables used for tempura is the shishito pepper.

Shishito is a small, slender East Asian pepper in the species Capsicum annuum. It is usually harvested green and has a thin wall that blisters quickly in hot oil, making it especially convenient for tempura. Cooks often pierce the pepper before frying so expanding steam does not cause it to burst.

Despite its reputation for being mild, shishito is not uniformly sweet. Roughly one pepper in ten to twenty may be noticeably hot, with heat influenced by growing conditions such as sunlight, drought, and temperature. That occasional surprise is part of the pepper’s culinary character.

Shishito tempura is distinct from battered or stuffed versions of larger peppers. Banana, poblano, and jalapeño peppers can all be fried, but they are not the named Japanese vegetable in the tempura list. The name shishito refers to the pepper variety itself.