In this 30-minute recipe, mini sweet peppers are tossed with olive oil, garlic, and Parmesan, then roasted until tender.
They make a wonderful side dish to almost any main dish you can think of, and the leftovers are very good, reheated or cold.
I have quite a few vegetable recipes on this website. I usually skip the starch at dinner and just serve two vegetable sides, so I'm always on the lookout for tasty recipes to vary the veggie rotation.
These roasted mini sweet peppers are a very popular side dish in our house. Everyone loves them, so I find myself making them quite often. I like that they are tasty, easy to make, and ready in less than 30 minutes.
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Ingredients
You'll only need a few simple ingredients to make this tasty side dish. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Mini peppers: I use 1 pint (an 8-oz bag). It's fun to use different colors. I find that once cooked, this amount is perfect for two people.
Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Melted ghee is another good option.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Try using just half the amount listed, then taste and see if you'd like to add some more.
Spices: I use garlic powder and dried oregano. You can experiment with other spices and herbs if you'd like.
Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
Instructions
Making these roasted mini sweet peppers is easy! The detailed instructions are included below in the recipe card below. Here are the basic steps:
First, you cut the peppers in half lengthwise. Place them in a large bowl and toss them with olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
Now, arrange them in a single layer on a foil-lined rimmed baking sheet. Bake until tender, about 20 minutes in a 400°F oven.
Expert tip
If your baking dish is broiler-safe, you can make this recipe even faster if you broil the peppers instead of roasting them. Broil them for just a few minutes and keep a close eye on them so that they don't burn.
Frequently asked questions
Both are botanically classified as Capsicum annuum. But mini peppers are milder and sweeter than bell peppers. They come in red, yellow, and orange. I don't believe there's a green variety.
I love mini bell peppers. They are delicious raw! You can eat them like you would eat a strawberry, holding the stem and biting into them. They are crunchy, and their flavor is very mild.
But I especially like them baked. Roasting highlights and concentrates their flavor, which is perfectly complemented here by the olive oil and parmesan.
Yes. The parmesan is optional, although I do feel that it greatly enhances this dish if you choose to use it.
Variations
The best way to vary this recipe is by using different spices. A few options include onion powder, dried thyme, and chili powder.
You can also coat the peppers with melted butter or ghee instead of using olive oil.
Serving suggestions
This is such a versatile side dish. It goes with anything! But since I cook the peppers in a 400°F oven, I like to serve them with main dishes that I can cook in the same oven.
So I often serve them with one of the following:
Storing leftovers
You can keep leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power. They are also excellent when served cold, just like you would serve antipasti.
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Recipe Card
Roasted Mini Sweet Peppers
Ingredients
- 1 pint mini peppers (8 oz)
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 tablespoons Parmesan dry-grated
Instructions
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with 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 some seeds and membranes - remove those with your fingers or with a paring knife.
- Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
- Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
- Bake them until tender, about 20 minutes. Serve immediately.
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Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Kari
Once a week I’m making these either for my husband and me or all of my grandsons too! Needless to say, they are great!
Vered DeLeeuw
I'm so glad you and your family have been enjoying these peppers, Kari! Thank you for leaving a comment.
G Turley
These peppers were SO good! I'm actually not a big fan of peppers but I had a bag of sweet peppers and tried this recipe. Now I will LOOK for peppers so I can make this recipe again! Thank you!
Vered DeLeeuw
You're most welcome! Glad you liked them!
Leah L Nelson
I buy the baby peppers in the bag and was always heartbroken when I didn't use them all before they turned. Not anymore! This recipe is perfect for my meal planning. I eat it cold atop four oz. of cold grilled chicken. Thank you for the recipe; it is so delicious!
Vered DeLeeuw
I'm so glad you enjoy this recipe, Leah! I can so relate to being sad when throwing out produce.