Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Vegetable Recipes » Roasted Mini Peppers

Roasted Mini Peppers

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Nov 20, 2024
22 Comments
4.98 from 48 votes

Jump to Recipe Review Recipe

In this 30-minute recipe, mini peppers are tossed with olive oil, garlic, and parmesan, then roasted until tender. They make a wonderful side dish to almost any entree you can think of, and the leftovers are excellent, too.

Roasted mini peppers are served on a white plate.

I have many vegetable recipes on this site. I usually skip the starch at dinner and serve two vegetable sides, so I'm always looking for recipes to add to the veggie rotation. 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.

Ingredients

The ingredients needed to roast mini peppers.

You'll only need a few simple ingredients to make this 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 one pint (an 8-ounce bag). I find that once cooked, this amount is perfect for two people.
  • Olive oil: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, use avocado oil.
  • 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.

Variations

Using different spices is the best way to vary this recipe. Some options include onion powder, dried thyme, and chili powder. You can use ½ teaspoon of each additional spice or herb.

You can also coat the peppers with melted butter or ghee instead of using olive oil.

Instructions

The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:

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.

Expert Tip

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.

Variation: broiling the peppers.

Recipe FAQs

Can I use regular bell peppers?

The two are very similar, bur mini peppers are milder and sweeter (and, obviously, smaller). If you'd like to use bell peppers, check out this recipe for roasted peppers.

Are mini peppers better when raw or cooked?

I do like them 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 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.

Having said that, I especially like them baked. Roasting highlights and concentrates their flavor, which is perfectly complemented here by the olive oil and parmesan.

Can I omit the parmesan?

Yes. The parmesan is optional, although I do feel that it greatly enhances this dish.

Serving Suggestions

This is such a versatile side dish. It goes with anything! But since I roast 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:

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

Storing Leftovers

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.

Roasted mini peppers are served on a white platter.

More Pepper Recipes

  • Peppers pizza is served in a white baking dish.
    Pepper Pizza
  • Roasted peppers are served on a white plate.
    Roasted Peppers
  • Stuffed peppers without rice are served in a baking dish.
    Stuffed Peppers without Rice

Eat Well, Live Well Newsletter

Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.

Recipe Card

Roasted mini peppers are served on a white plate.
4.98 from 48 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Roasted Mini Sweet 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
Prevent your screen from going dark

Video

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 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. 
    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

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Share this Recipe

13.2K shares

More Vegetable Recipes

  • Haricot verts are served on a black plate with a slice of lemon.
    Haricot Verts
  • Roasted mushrooms are served on a white plate.
    Roasted Mushrooms
  • Spinach salad is served on a white platter with a serving spoon.
    Spinach Salad
  • Cucumber vinegar salad is served in a glass salad bowl.
    Cucumber Salad with Vinegar

Comments

    Leave a Comment or Ask a Question: Cancel reply

    Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

    Your email address will not be published. Required fields are marked *.


    Recipe Rating




  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.

« Older Comments
A photo of Vered DeLeeuw.

Welcome!

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.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef

  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp

  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops

  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers

  • A cauliflower steak is served on a white plate.
    Cauliflower Steak

  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Please be polite. Thank you!

A rating is required
A name is required
An email is required