Roasted Mini Peppers
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.
Servings: 4 servings
- 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!
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.
Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3550IU | Vitamin C: 145mg | Calcium: 8mg | Iron: 1mg