These Roasted Mini Peppers are full of flavor and have a deliciously smooth texture. You can enjoy them as is, or with soups, salads, sandwiches, and your favorite dishes.
These Roasted Mini Peppers are an easy way to up the flavor in any meal. They have a sweet taste that is even more pronounced after roasting. And unlike bigger bell peppers, these mini peppers have fewer ridges and cavities, and fewer seeds, so the "meat" is smoother. This makes them ideal for adding to soups or sandwiches, where their texture and flavor really complement the other ingredients.
Using mini peppers instead of bell peppers requires a bit more peeling after they are roasted, but the flavors and texture more than make up for the extra work. This leaves you with lots of sweet, delicious roasted pepper to add some extra pizzazz, and some more health benefits, to your favorite dishes. Let's look at the only ingredients you'll need for this tasty recipe.
What you'll need
Mini Peppers. Multicolored or use any color you like. Regular bell peppers can be used as well, but you'll need to increase the baking time by about 10 minutes.
How to Roast Mini Peppers
1. Pre-heat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
2. Wash the peppers and dry them with a kitchen towel. Arrange them in a single layer on the baking sheet.
3. Bake for 20 minutes, flip, and bake for additional 15 minutes, or until the peppers have charred nicely.
4. Once baked, transfer the peppers into a large mixing bowl or a pot and cover with a lid. Let them rest for 10 minutes (this allows for the peel to come off easier).
5. Lay the peppers onto the cutting board, gently peel the skin, and remove the seeds. Use these roasted peppers in salads, sauces, soups, and more!
Why Should you Peel Roasted Peppers?
Although many other recipes leave the outer skin on the mini peppers, I find that the peel separates and becomes chewy after roasting. To avoid that chewiness and enjoy the smooth inner texture more, remember to carefully remove the skin once the peppers are roasted. You can do this by gently peeling the outer skin off from one end of the mini pepper to the other. From there, you can remove the seeds and slice them however you like.
How to Store these Roasted Mini Peppers
Roasted Mini Peppers will last for up to 7 days in the fridge. Place them in a container with a tightly-closed lid to keep them fresh.
How to Freeze
If you would like to freeze these roasted peppers for another day, then place them on a baking sheet, separated so they are not touching. Then put the baking sheet in the freezer for an hour to freeze. Transfer the roasted peppers to a freezer-safe ziplock bag or container, where they will keep for up to 10 months. This method will keep them from freezing together in one large jumble. Thaw overnight in the refrigerator before serving.
Ways to Use Roasted Peppers
Make a salad. Arrange the peppers on a serving platter, drizzle with balsamic reduction, feta cheese, and your favorite herbs!
Add to your favorite salad. These make a great addition to any salad.
Make a sauce. This Roasted Pepper Vodka Sauce is so tasty!
Make a sandwich. A slice of mozzarella, roasted pepper, and fresh basil on a slice of toasted bread is all you need!
Try these dishes: Creamy Roasted Pepper Pasta, Chicken Breast in Roasted Pepper Sauce, Roasted Pepper Stuffed Chicken Breast, Salmon in Roasted Pepper Sauce, Shrimp in Roasted Pepper Sauce, Shrimp Fettuccine with Roasted Pepper Sauce, Pasta with Roasted Pepper Sauce.
I hope that you enjoy these Roasted Mini Peppers as much as I do. They are so easy to make and are a healthy and delicious addition to breakfast, lunch, or dinner. Make enough for the week or freeze extra for another time. Whenever you serve them, these roasted peppers will surely be a hit with everyone!
More easy recipes to try:
- Mexican Zucchini Boats
- Cauliflower Steaks with Marinara
- Cucumber Tomato Feta Salad
- Roasted Baby Potatoes
Roasted Mini Peppers
- 16 oz. multicolored mini peppers
- Pre-heat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
- Wash the peppers and dry them with a kitchen towel. Arrange them in a single layer on the baking sheet.
- Bake for 20 minutes, flip, and bake for additional 15 minutes, or until the peppers have charred nicely.
- Once baked, transfer the peppers into a large mixing bowl or a pot and cover with a lid. Let them rest for 10 minutes (this allows for the peel to come off easier).
- Lay the peppers onto the cutting board, gently peel the skin, and remove the seeds. Use these roasted peppers in salads, sauces, soups, and more!
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