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Home » Recipes » Side Dishes

Last Updated: Jul 22, 2023 by Angela Latimer · Leave a Comment

Roasted Mini Peppers

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Pin image with text of roasted mini peppers in a white dish.

These roasted mini peppers are a simple and delicious side dish full of natural sweetness, savory flavor, and vibrant color! They're an excellent addition to any of your favorite proteins and a great way to sneak some vegetables onto everyone's plate. All you need is some fresh peppers, a little bit of olive oil, Parmesan cheese, and a few seasonings to get started!

Easy Roasted Mini Peppers Recipe

I'm always on the lookout for easy side dishes that are full of flavor, require minimal prep work, and are inexpensive to make. These roasted mini peppers fit the bill and are ready to serve in just 30 minutes!

All you have to do is slice the mini peppers in half and toss them in olive oil, simple seasonings, and Parmesan cheese! They're the perfect dish to add color and nutrition to your plate - plus, you can easily customize them to complement the flavors of your main course!

Square image of roasted mini peppers in a white dish.
These roasted mini peppers are incredibly easy to prepare and full of sweet and savory flavors!
Jump to:
  • Easy Roasted Mini Peppers Recipe
  • 🥘 Roasted Mini Peppers Ingredients
  • 🔪 How To Make Roasted Mini Peppers
  • 🍴 What To Serve With
  • 💭 Angela's Tips & Recipe Notes
  • 🥡 Storing & Reheating
  • ❓ Recipe FAQs
  • 🥗🥖🥦 More Tasty Side Dishes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Roasted Mini Peppers Ingredients

There's only a short list of ingredients needed to make these delicious roasted mini peppers. It's an extremely versatile dish, so feel free to explore with your favorite combination of seasonings!

Tall image showing roasted mini pepper ingredients.
  • Mini Peppers - 1 pound of mini peppers (16 ounces).
  • Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO). You can use up to 3 tablespoons.
  • Salt & Pepper - ¼ teaspoon of each, salt & pepper (to taste).
  • Garlic Powder - ½ teaspoon of garlic powder.
  • Dried Oregano - 1 teaspoon of dried oregano or use a dried oregano substitute. You can use thyme, basil, or Italian seasoning.
  • Parmesan Cheese - ¼ cup of dry-grated Parmesan cheese.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Roasted Mini Peppers

One of the best things about this recipe is that the prep work is light and will be easy to clean up! Take out a baking sheet, parchment paper, and a chef's knife to get started.

This recipe will make 2 servings of roasted mini peppers. You can always double or triple the batch if you have another baking sheet!

Process image 1 showing washed and cut mini peppers.
Process image 2 showing washed and cut mini peppers with seeds removed and pouring olive oil over them.
Process image 3 showing mini peppers with seasoning and grated Parmesan cheese.
Process image 4 showing roasted mini peppers on baking sheet.
  1. Prep. Preheat your oven to 400°F (205°C/Gas Mark 6) and line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Slice peppers. With a chef's knife, slice 1 pound (454 grams) of mini peppers in half lengthwise. *You may find seeds or membranes in larger mini peppers, which can be easily removed with your fingers or a paring knife.
  3. Season. Transfer your sliced peppers to the baking sheet. Toss them with 2 tablespoons (23 milliliters) of olive oil, ¼ teaspoon (2 grams) each, salt & pepper, ½ teaspoon (2 grams) of garlic powder, 1 teaspoon (2 grams) of dried oregano, and ¼ cup (25 grams) of Parmesan cheese.
  4. Prep for roasting. Arrange the peppers in a single layer across the baking sheet.
  5. Roast and serve. Bake the mini peppers at 400°F (205°C/Gas Mark 6) for about 20 minutes or until they become tender. Serve immediately.

🍴 What To Serve With

Tall image of a grilled Porterhouse steak cut up and sliced on a cutting board.
Tall image of spinach stuffed chicken breasts.
Image of two seared pork chops in a pan.

Roasted mini peppers make an excellent side dish for just about any main course proteins. You could also add them to sandwiches, pasta, salads, pizza, or grain bowls!

I like to pair them with my grilled porterhouse steak, spinach-stuffed chicken breasts, or pan-seared pork chops. Enjoy!

💭 Angela's Tips & Recipe Notes

  • Choose mini peppers that are firm and vibrant in color.
  • You can leave the stems on for presentation if you'd prefer. I like to cut them off for easy eating.
  • Make sure to not over-roast the peppers; they should be soft and slightly charred, not burnt.
  • I recommend stirring or flipping the mini peppers halfway through the cooking time to ensure that they roast evenly.
Wide image of roasted mini peppers in a white dish.

🥡 Storing & Reheating

Place any leftover peppers in an airtight container and store them in your fridge for up to a week.

Freezing Mini Peppers

Transfer your completely cooled peppers to a freezer-safe container or resealable freezer bag. Freeze for up to 3 months, but note that the texture may change slightly upon thawing.

Reheating Mini Peppers

Place your leftover peppers on a microwavable plate and heat in 30-second increments until warmed through to your liking.

>>>>See all of my recipes here<<<<

❓ Recipe FAQs

Can I Use Bell Peppers In Place Of Mini Peppers?

If you can't find mini peppers at the grocery store or would prefer to use bell peppers, you can for this recipe! All you have to do is to make sure to slice them into smaller pieces and remove the seeds.

Can I Add Other Vegetables To The Pan?

Absolutely! If you'd like to incorporate other vegetables, you could add sliced zucchini, onion, or cherry tomatoes!

How Can I Make These Peppers Spicy?

Since mini peppers have a natural sweetness, this dish doesn't have much of a kick to it. If you'd prefer to make it spicier, you can always sprinkle some crushed red pepper when tossing the peppers with oil and other seasonings!

Tall image of roasted mini peppers in a white dish.

🥗🥖🥦 More Tasty Side Dishes

  • Grilled Bok Choy - An easy summertime vegetable side dish full of delicious umami flavor!
  • Baked Avocado Fries - These oven-baked avocado fries are a delectable snack or appetizer that you don't have to feel bad about!
  • Cabbage and Noodles - This cabbage and noodles recipe has the perfect combination of tender noodles, onions, bacon, and cabbage!
  • Steamed Corn On The Cob - An easy and convenient way to enjoy your favorite summertime vegetable!
  • Cream Cheese Mashed Potatoes - These mashed potatoes are creamy, buttery, and loaded with tons of flavor!
  • Smoked Gouda Mac & Cheese - This smoked gouda recipe brings a new level of rich and smoky flavor to a classic recipe everyone loves!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Wide image of roasted mini peppers in a white dish.
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5 from 3 reviews

Roasted Mini Peppers

These roasted mini peppers are a simple and delicious side dish full of natural sweetness, savory flavor, and vibrant color! They're an excellent addition to any of your favorite proteins and a great way to sneak some vegetables onto everyone's plate. All you need is some fresh peppers, a little bit of olive oil, Parmesan cheese, and a few seasonings to get started!
Author | Angela Latimer
Servings: 2 servings
Calories: 237kcal
Prep 10 minutes minutes
Cooking 20 minutes minutes
Total Time 30 minutes minutes
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Ingredients
 

  • 1 lb mini peppers (16 ounces)
  • 2 tablespoon olive oil (2-3 tablespoons, extra virgin)
  • ¼ teaspoon each, salt & pepper (to taste)
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano (or thyme, or basil, or Italian seasoning)
  • ¼ cup Parmesan cheese (dry grated)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Preheat your oven to 400°F (205°C/Gas Mark 6) and line a large-rimmed baking sheet with parchment paper or aluminum foil.
  • With a chef's knife, slice 1 lb mini peppers in half lengthwise. *You may find seeds or membranes in larger mini peppers which can be easily removed with your fingers or a paring knife.
  • Transfer your sliced peppers to the baking sheet. Toss them with 2 tablespoon olive oil ¼ teaspoon each, salt & pepper, ½ teaspoon garlic powder, 1 teaspoon dried oregano, and ¼ cup Parmesan cheese.
  • Arrange the peppers in a single layer across the baking sheet.
  • Bake the mini peppers at 400°F (205°C/Gas Mark 6) for about 20 minutes or until they become tender. Serve immediately.

Notes

  • Choose mini peppers that are firm and vibrant in color.
  • You can leave the stems on for presentation if you'd prefer. I like to cut them off for easy eating.
  • Make sure to not over-roast the peppers, they should be soft and slightly charred, not burnt.
  • I recommend stirring or flipping the mini peppers halfway through the cooking time to ensure that they roast evenly.
  • To store: Place any leftover peppers in an airtight container and store them in your fridge for up to a week.
  • To freeze: Transfer your completely cooled peppers to a freezer-safe container or resealable freezer bag. Freeze for up to 3 months, but note that the texture may change slightly upon thawing.
  • To reheat: Place your leftover peppers on a microwavable plate and heat in 30-second increments until warmed through to your liking. 

Nutrition

Calories: 237kcal (12%) | Carbohydrates: 15g (5%) | Protein: 7g (14%) | Fat: 18g (28%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg (3%) | Sodium: 501mg (22%) | Potassium: 512mg (15%) | Fiber: 5g (21%) | Sugar: 10g (11%) | Vitamin A: 7216IU (144%) | Vitamin C: 290mg (352%) | Calcium: 181mg (18%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Side Dish
Cuisine American
« Chili Dog Casserole
Chocolate Pie »

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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