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Home » Vegetable Recipes » Roasted Mini Peppers

Roasted Mini Peppers

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 24, 2025
22 Comments
4.98 from 48 votes

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In this 30-minute recipe, mini peppers are tossed with olive oil, garlic, and parmesan, then roasted until tender.

Roasted mini peppers are served on a white platter.

These roasted mini peppers are a popular side dish in our house. Everyone loves them! They are delicious, easy to make, fun to eat, and ready in less than 30 minutes. They make a wonderful side dish to almost any entree you can think of, and the leftovers are excellent, too. Like these peppers and looking for more ways to use them? Try this recipe for stuffed mini peppers.

Ingredients

The ingredients needed to roast mini peppers.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Mini peppers: I use one pint (an 8-ounce bag). Once cooked, this amount is perfect for two people.
  • Olive oil: I love cooking with this delicious oil. You can also use melted butter.
  • To season: Kosher salt, black pepper, garlic powder, and dried oregano.
  • Grated parmesan: It's best to use finely grated cheese and not coarsely shredded.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Cut the peppers in half lengthwise and remove the seeds and membrane. Place them on a rimmed baking sheet lined with parchment paper or foil.

Prepping the peppers.

Toss the peppers with olive oil, salt, pepper, garlic powder, oregano, and parmesan.

The peppers are on the pan, ready for the oven.

Arrange them in a single layer on the pan. Bake until tender and browned in spots, for about 20 minutes in a preheated 400°F oven. Serve immediately.

The peppers are served on a white plate.

5 stars rating. Was looking for a quick recipe for these peppers. Came across this and bingo. Hubby loved it and so did I. Delicious and easy and quick. Thank you for a forever recipe!
Diane Lange
Read more comments

Recipe Tips

  1. If your baking sheet is broiler-safe, you can make this recipe even faster if you broil the peppers instead of roasting them, as shown in the photo below. Broil them on a foil-lined, rimmed baking sheet for about 5 minutes, six inches below the heating element (not directly below). Keep a close eye on them so that they don't burn.
Variation: broiling the peppers.
  1. Roasting highlights and concentrates these peppers' flavor. However, they are also delicious raw. You can eat them like a strawberry, holding the stem and biting into them. They are crunchy, and their flavor is mild. I like them dipped in ranch dressing or tahini sauce, and they're a great vehicle for scooping cream cheese dip or pimento cheese.
  2. Storage: You can keep leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power or in a 350°F oven. They are also excellent when served cold, antipasti-style.

Serving Suggestions

Since I roast the peppers in a 400°F oven, I like to serve them with main dishes I can cook in the same oven, such as:

  • Keto meatballs
  • Baked hamburgers
  • Baked pork chops
  • Pork meatballs
  • Cheeseburger casserole
  • Baked shrimp, as shown in the photo below.
Mini peppers are served with shrimp.

Recipe Card

Roasted mini peppers are served on a white plate.
4.98 from 48 votes
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Roasted Mini Peppers

These delicious mini peppers are tossed with olive oil, garlic, and parmesan, then roasted until tender.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 2 servings
Calories: 209kcal
Author: Vered DeLeeuw
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Ingredients

  • 1 pint mini peppers - 8 ounces
  • 2 tablespoons olive oil
  • ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 2 tablespoons parmesan - grated

Instructions

  • Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment or foil.
    A baking sheet lined with foil.
  • Cut the 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 peppers might have seeds and membranes - remove those with your fingers or a paring knife. 
    Prepping the peppers.
  • 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.
    The peppers are on the pan, ready for the oven.
  • Bake the peppers until tender, for about 20 minutes. 
    The peppers are on the pan, ready to serve.
  • Serve immediately.
    The peppers are served on a white plate.

Notes

  • If your baking sheet is broiler-safe, you can make this recipe even faster if you broil the peppers instead of roasting them. Broil them on a foil-lined, rimmed baking sheet for about 5 minutes, six inches below the heating element (not directly below). Keep a close eye on them so that they don't burn.
  • To make this recipe dairy-free, omit the parmesan. 
  • You can keep leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power. They are also excellent when served cold, antipasti-style.

Nutrition per Serving

Serving: 0.5 recipe | Calories: 209 kcal | Carbohydrates: 15 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 3 g | Sodium: 370 mg | Fiber: 5 g | Sugar: 10 g

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  1. Diane Lange says

    May 13, 2025 at 5:05 pm

    5 stars
    Was looking for a quick recipe for these peppers. Came across this and bingo. Hubby loved it and so did I. Delicious and easy and quick. Thank you for a forever recipe!

    Reply
    • Vered DeLeeuw says

      May 13, 2025 at 7:48 pm

      I'm so glad you and your husband enjoyed this recipe, Diane! Thank you very much for the review.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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