Roasted Mini Sweet Peppers
User Reviews
5
Roasted Mini Sweet Peppers
Description
This recipe uses a pint of mini sweet peppers, sliced in half lengthwise, optionally leaving the stem for presentation. The seeds and membranes from larger peppers are removed for a tender bite. Tossed in olive oil and a combination of kosher salt, black pepper, garlic powder, dried oregano, and grated parmesan cheese, the peppers roast at 400°F on a sheet lined with parchment or foil.
Baking for about 20 minutes softens the peppers while the parmesan creates a light, crispy coating. The seasoning mix adds complexity through the herbaceous oregano and savory garlic powder, which deepens during roasting. The result is tender, slightly sweet, and flavorful peppers suitable for antipasti, snacks, salads, or side dishes.
Options include broiling for a quicker cook with close monitoring to prevent burning and omitting parmesan for a dairy-free version. Leftovers keep refrigerated up to four days and reheat gently or serve cold.
Ingredients
- 1 pint mini peppers 8 ounces
- 2 tablespoons olive oil
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- 2 tablespoons parmesan grated
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment or foil.
- Cut the mini peppers in half lengthwise. I usually leave the stem, as I think it's pretty, but you can cut it off if you wish. The larger mini peppers might have seeds and membranes - remove those with your fingers or a paring knife.
- Place the peppers on the prepared baking sheet. Toss them with olive oil, salt, pepper, garlic powder, oregano, and parmesan, and arrange them in a single layer on the pan.
- Bake the peppers until tender, for about 20 minutes.
- Serve immediately.
Notes
- If your baking sheet is broiler-safe, broil peppers about 6 inches from heat for 5 minutes, watching closely to avoid burning.
- Omit parmesan to keep the recipe dairy-free.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat at half power in the microwave.
- Peppers are also enjoyable served cold as part of an antipasti platter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 209kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Sodium | 370mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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