Easy Roasted Mini Peppers require no cutting, stemming or seeding! Tossed in balsamic vinegar, olive oil and fresh garlic, it’s the best ever side dish or party appetizer!
We also love to make when hosting these cream cheese stuffed mini peppers and goat cheese stuffed mini peppers.
Table of contents
These roasted sweet mini peppers is my new favorite vegetable recipe. It is totally inspired by my balsamic grilled vegetables. I am obsessed! I come from work, dump them in a baking dish, roast and add balsamic, EVOO, garlic and it’s done!
Flavorful and easy oven roasted baby bell peppers in 30 minutes!
They pair well as a tasty side dish with most mains, like literally anything! And leftovers are so good whether you reheat them or eat cold straight from the fridge.
This delicious recipe is a perfect way to cut on starchy vegetables, serve for a holiday hors d’oeuvre or easy summer appetizer with crusty bread and stinky cheese. And kids love them!
So, next time at the grocery store grab a bag or even better 2 (one bag isn’t much once you roast these), and let’s make some roasted sweet peppers!
Why You’ll Love This Recipe
- Healthy: Load up your plate with these nutritious small bell peppers! They are a good source of fiber, high in vitamin C and loaded with antioxidants like beta carotene, vitamin E, B6, and folate. Naturally gluten free and vegan!
- Easy: Only 5 minutes prep, no need to chop or even deseed.
- Flavorful: Slightly charred yet sweet plus garlic and balsamic add a touch of zing and savory taste.
- Versatile: Use in salads, wraps, as delicious side dish, or use as an appetizer. Just as good hot as they are cold!
- Colorful appeal: Roasted mini peppers add such a pleasing pop of color to any plate or table! Eating with your eyes never tasted so good.
Ingredients and Notes
Only 6 simple ingredients for these sweet mini peppers and that includes salt and black pepper!
- Mini bell peppers: You will need 1.5 to 2 lbs, the more the better, trust me! Find bags of little peppers year round at your grocery store, or if you grow them in your garden even better! Summertime look for them at a local farmers market.
- Oil: Extra virgin olive oil is the best for veggie dishes like this one, it truly shines as a finishing oil! Although avocado oil or melted ghee might also work.
- Balsamic vinegar: We add it at the end, not before roasting, so it doesn’t burn. I recently tried fig balsamic vinegar and it is to-die-for.
- Garlic: You will need two minced fresh garlic cloves. Garlic powder may work if you are in a pinch!
- Optional garnish: Fresh basil pairs really well here, although thyme is a close second.
How to Roast Mini Sweet Peppers
Here is a quick overview how to roast mini sweet peppers in 4 simple steps. There is a full recipe card with detailed instructions below.
Start by preheating the oven to 425 degrees F. Grab a large baking dish or rimmed baking sheet that can fit all peppers in a single layer.
They can be tightly packed as they do shrink during baking. You can also use 2 smaller dishes.
- Prep peppers: It is important to wash peppers with cold water and then dry with a towel. If you leave them wet, oil won’t stick well to their surface.
- Season them: Place cleaned and dried peppers in a large 9×13 baking dish, drizzle with olive oil and toss with a spoon to coat evenly. We will add more oil at the end. Then sprinkle with salt and pepper and stir again.
- Bake: Make sure to flatten them into a single layer as much as possible. Bake for 25-30 minutes or until peppers are soft when pierced with a knife and have some blistered spots. They will collapse after.
- Final seasoning: Remove from the oven, drizzle with a little bit more oil and balsamic vinegar, add freshly chopped garlic, stir and voila.
Recipe Tip
You can also quickly broil the peppers at the end for a more charred look. Make sure your baking dish is broiler safe!
Do I Need to Cut the Peppers?
No. Roasting mini peppers does not require any cutting. That’s the beauty of the recipe!
Just place whole peppers in the baking dish, toss with oil and roast until blistered and collapsed.
That being said, if you prefer, you can always slice peppers in half lengthwise before roasting. If you have larger baby peppers this is also a great idea.
As a bonus, your halved mini bell peppers require less cooking time and are roasted in only 20 minutes, but you spend more time prepping them.
Expert Tips and Variations
- Don’t overcrowd the pan: As best as you can spread your mini peppers in an even layer in the roasting pan that way they can roast vs. steam.
- Easy clean up: Line your baking dish with parchment paper or foil for simple clean up.
- Broil: Broil in a rimmed broiler safe sheet pan for 2 minutes. Watch closely as they will be more prone to burn.
- Air fryer: I have not tried this but they should roast in 20 minutes or less. You may need to work in batches.
- Spices: Try adding dried thyme or red pepper flakes before roasting.
- Parmesan cheese: Toss with freshly grated Parmesan cheese or fresh lemon juice right before serving.
- Try it with this balsamic dressing instead.
What to Serve with Roasted Mini Peppers?
Serve roasted sweet peppers on a serving platter making sure to scoop all pan juices and garlic bits from the bottom of the pan. If you have on hand, sprinkle with fresh basil or leave as is. Any way it’s a great side dish the whole family will love!
One time I served it with my low carb breakfast casserole, as pictured above.
Because this roasted mini peppers recipe is so flavorful, we often serve them with plain baked potatoes in Instant Pot. Mashed with a bit of butter, they act like a blank canvas for all the garlic balsamic sauce deliciousness!
Here are few more ideas though:
- Salad: Toss in a salad with feta cheese or goat cheese and your favorite herbs. Drizzle with the pepper juices from the pan!
- Colorful appetizer: Serve with bread and cheese or on top of crostini with whipped ricotta or boursin cheese. They are perfect for a charcuterie board!
- In a sandwich: On toasted bread add your cooked peppers, a slice of mozzarella, and fresh basil.
- With meats: Like baked turkey meatballs, turkey burgers and Instant Pot pork chops.
Storage Instructions
To store leftovers: You can keep leftover roasted peppers stored in an airtight container in the refrigerator for 4-5 days. Eat cold or you can reheat them in the microwave for a quick side.
Can I freeze mini bell peppers? I would not recommend to do so because their texture will change significantly. Bell peppers do not freeze well, any kind, the end.
FAQs
No. While the flavor, texture and look is similar they are smaller and sweeter than large bell peppers. They are often bagged and located in your grocery store right next to the larger peppers in the produce area.
No. The white membrane and seeds in the small mini peppers are edible and usually there are not many vs. regular large peppers. Roasting the peppers makes the seeds soft, so you just eat the pepper whole.
Yes. I find stems make them easier to eat as well looks great for presentation. Just pick up the mini bell pepper by the stem and eat all the way up to the stem, but not the stem itself. It comes right off!
No. Mini peppers roasted in the oven have very thin skin that isn’t even chewy. You will not feel it. But you can peel peppers after they have cooled enough to handle, just gently peel the skin from one end of the mini pepper to the other.
More Bell Pepper Recipes
- Ground chicken stuffed peppers
- Balsamic grilled vegetables
- Mexican stuffed peppers
- Instant Pot stuffed peppers
- Baked chicken and peppers
- Stuffed bell pepper soup
- Sauteed peppers and onions
Roasted Mini Peppers
Equipment
Ingredients
- 1.5-2 lbs mini bell peppers washed and dry
- 3 tablespoon extra virgin olive oil divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoon balsamic vinegar
- 2 garlic cloves minced
- 1 tablespoon fresh basil for garnish, optional
Instructions
- Preheat oven to 425 degrees F. Place bell peppers in a large 9×13 baking dish, drizzle with 2 tablespoon olive oil and toss with a spoon to coat evenly.
- Then sprinkle with salt and pepper, toss again and flatten into a single layer as much as possible. Bake for 25-30 minutes or until peppers are soft when pierced with a knife and have some blistered spots. They will collapse after.
- Remove from the oven, drizzle with 1 tablespoon of oil and 2 tablespoon balsamic vinegar, add garlic, and toss to coat.
- Transfer to a serving platter along with juices and sprinkle with fresh basil and more finishing salt, if you wish.
- Serve as a side dish, as an appetizer with bread and cheese or on top of crostini with whipped ricotta.
Notes
- To store leftovers: You can keep leftovers in an airtight container in the refrigerator for 4-5 days. Eat cold or you can reheat them in the microwave for a quick side.
- Can I freeze mini bell peppers? I would not recommend to do so because their texture will change significantly.
These are so great. Easy to make and ready to eat in no time
That’s so great! It sounds like you have a new favorite, Marg!
It’s excellent. Could I use full size cut bell peppers?
Yes, sure!
Absolutely amazing and so easy. Thank you for this wonderful recipe!
I’m so happy to read this! Thanks for your positive feedback!