Roasted Mini Peppers
Roasted Mini Peppers, a simple baked mini bell peppers recipe that can be roasted whole or slices. Only 4 simple ingredients and ready in 20 minutes!
Ingredients
- 1 pound mini sweet peppers
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Optional: sliced garlic, cumin, paprika, etc.
Instructions
- Prep oven: Preheat the oven to 400 degrees (200 C).
- Prep and season mini peppers: Wash the mini peppers. We roast the peppers whole (like in the photos), but if you’d like to cut them then slice off the stems and peel the inner flesh and seeds, then cut into rounds for the length of the pepper (see photo in instructions in post for example). Then add whole or cut peppers to a baking sheet and drizzle with olive oil, then sprinkle with salt, peppers, and any desired additional spices.
- Roast mini peppers: Place sheet pan in the oven and roast the mini peppers for about 17-20 minutes, stirring halfway through to brown on all sides. You’ll know the peppers are done when they start to shrivel and are browned.
Notes
- Tools Needed: sheet pan, knife set, cutting board
- Leftovers and Storage: Roasted peppers should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted peppers recipe is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 91kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 10mgPotassium: 239mgFiber: 2gSugar: 5gVitamin A: 3550IUVitamin C: 145mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!