Roasted Mini Peppers
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Roasted Mini Peppers

Tasty roasted mini peppers are tossed with olive oil, garlic, and Parmesan, then roasted until tender.
Course Side Dish
Cuisine American
Keyword mini peppers, peppers
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 113kcal
Author Vered DeLeeuw


  • 1 pint mini peppers (8 oz)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 tablespoons grated Parmesan


  • 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, 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 mini 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, 20-30 minutes.┬áServe immediately.


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.


Calories: 113kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Sodium: 375mg | Fiber: 1g | Sugar: 4g