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    Home » Vegetable Recipes » Roasted Mini Sweet Peppers

    Roasted Mini Sweet Peppers

    Last updated: Apr 29, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Roasted mini sweet peppers served on a white platter.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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. 

    A photo collage showing the steps for roasting mini sweet peppers.

    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

    What's the difference between bell peppers and mini peppers?

    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.

    Are mini peppers better when raw or cooked?

    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.

    Can I omit the 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 keto meatballs, baked hamburgers, baked pork chops, or pork meatballs.

    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.

    Roasted mini sweet peppers served on a white platter.

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      Stuffed Peppers without Rice
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      Stuffed Poblano Peppers

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Mini Sweet Peppers.
    4.98 from 758 votes
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    Roasted Mini Sweet Peppers

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

    WATCH THE VIDEO:

    NOTES

    Instead of roasting, you can broil the mini peppers. Broil them in a rimmed broiler-safe pan, directly below the heating element, until tender and just beginning to char, about 2 minutes per side. Keep a close eye on them so that they don't burn.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

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

    Vered Deleeuw 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. Click to learn more about Vered.

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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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