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!
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🥘 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!
- 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!
- 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.
- 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.
- 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.
- Prep for roasting. Arrange the peppers in a single layer across the baking sheet.
- 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
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.
🥡 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.
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❓ FAQ
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.
Absolutely! If you'd like to incorporate other vegetables, you could add sliced zucchini, onion, or cherry tomatoes!
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!
🥗🥖🥦 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!
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📋 Recipe
Roasted Mini Peppers
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)
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.1 lb mini peppers
- 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.2 tablespoon olive oil, ¼ teaspoon each, salt & pepper, ½ teaspoon garlic powder, 1 teaspoon dried oregano, 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.
Equipment You May Need
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
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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