Make use out of summer’s produce with these delicious Roasted Sweet Mini Peppers. Using only three ingredients and prepped in 5 minutes! These make a great appetizer or side dish to grilled chicken or fish.

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Make these peppers the next time you are looking for the easiest Appetizer or Side Dish! There is no peeling or deseeding required. These are so simple yet tasty and go great with so many other dishes. And as a bonus, they are pretty and colourful with is always great on a summer dinner table!

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What are These Peppers Like

• Difficulty – This is one of the easiest recipes you can make. It requires only 3 ingredients and 5 minutes of prep time. Cooking time will vary between 45 minutes to one hour depending on the type of pan you are using and if the peppers are overlapped.
• Taste – These peppers have a fresh and sweet taste. They are soft with a slightly charred exterior.
• Serving – As a side dish, these will serve around 4 people. As an appetizer with other nibbles they can serve up to 8 people.

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Ingredients

• Mini peppers – I used small sweet mini peppers for this recipe. They are a great appetizer size and are perfectly crisp with a little sweetness. You can usually find them in the produce section of your supermarket.
• Olive oil – This recipe just uses extra virgin olive oil to drizzle over the peppers before roasting.
• Salt – I used coarse sea salt to enhance the flavour in the peppers.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

• Preheat oven – Preheat oven to 375 degrees F/190 degrees C.
• Wash and prepare – Wash and pat the peppers dry. Place the peppers in a large shallow rimmed baking dish. Drizzle over olive oil and sprinkle over salt.
• Roast – Roast the peppers between 45 minutes and one hour. Roasting time will vary depending on what kind of dish you are using and if the peppers are overlapping. The peppers will be soft and slightly charred when they are fully cooked.
• Serve – Remove from the oven and serve immediately.

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Recipe Tips

• Pat the peppers dry – Before roasting, pat the peppers dry. This will ensure a crisper roasted pepper
• Serve hot and fresh – Serve these roasted peppers straight out of the oven and you won’t be disappointed. Delish! I recently served them with the Pan Fried Hake for a complete dinner.

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Substitutions

• Peppers – Alternatively to sweet mini peppers, you could use Italian Peppers or bell peppers. If you are using bell peppers, I would recommend cutting them in half and removing the seeds.
• Additions – You could add a drizzle of balsamic vinegar or balsamic glaze after they are cooked for a extra pop of flavour.

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Serving

• Serving – These peppers are great to serve with cocktails or other summer beverages. You could serve them along other appetizers or with more dips and vegetables. You could serve them alongside the Easy Charcuterie Board, the Cajun Dry Rub Chicken Wings and the Grilled Shrimp with Chimichurri Salsa and you got some prefect nibbles. You could also serve them as a started to the  Tomato & Rosemary Chicken or the Lemon Crusted Baked Cod. You can even serve them on sandwiches or just on a plate with cheese and olives.
• Storage – Although these peppers are absolutely best made fresh, they will keep for up to one day in the fridge. I don’t recommend making them in advance to serve, but you can store your leftovers in an airtight container in the fridge up to 24 hours after you make them.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!