This post may contain affiliate links. Read our disclosure policy.

These garlic roasted mini peppers are a simple dish packed with savory flavor, natural sweetness, and health benefits. They make an easy summer appetizer or a delicious side dish. Especially in the summertime, they’re our favorite way to round out any meal and add so much color to your plate. 

Looking for more roasted veggies? Try roasted rainbow carrots, roasted broccoli and carrots, or roasted root vegetables next.

roasted sweet mini peppers cut in half and served on a white dish with fresh basil and thyme
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Please enable JavaScript in your browser to complete this form.

The summer yields the most delicious sweet peppers, and when you prepare them this way, they are unforgettable! Serving them with dinner is a great way to sneak more veggies into everyone’s meal. Speaking of unforgettable veggies, you must give this roasted butternut squash and these air fryer zucchini chips a try.

REASONS TO LOVE ROASTED MINI PEPPERS

Versatility: You can serve them in so many different ways. They’re a great side dish, party appetizer, or even addition to a charcuterie board.

Crowd pleaser: Next time you need a quick, tasty side dish for a crowd, these juicy peppers can be your go-to.

Easy cleanup: Not only is it a delicious recipe, but there’s also almost no cleanup involved.

Quick prep: Who doesn’t love quick, easy side dish recipes that require less time in the kitchen and more time with your guests?

Grab These Ingredients

Here are the simple ingredients for these mini bell peppers. Most are pantry staples and easy (and affordable) to find at the grocery store. Jump down to the recipe card for exact measurements and more detailed instructions.

  • Mini sweet peppers: These are the star of the show! You can buy them in the produce department of the grocery store. Bonus points if you grow them in your garden. You could also keep an eye out for them at your local farmer’s market!
  • Fresh garlic: This simple ingredient gets crispy and golden in the oven when they’re roasting and adds so much flavor.
  • Olive oil: To coat the peppers. I’m a big fan of avocado oil as a substitute as well. Adding some balsamic vinegar is an easy way to bring in a little extra flavor.
  • Salt and pepper: Use flaky salt or kosher salt plus fresh black pepper if you can to really elevate the dish.
  • Optional garnishes: In the summer, peppers go so well with fresh herbs like basil and thyme. We added both to ours and it was so good!

Health Benefits of Peppers

  • High in fiber: Each mini pepper has 1g of fiber. Load up your plate and rest assured you’re getting enough fiber for the day.
  • Great source of vitamin C: Vitamin C is an important antioxidant and 1 serving of peppers is 150% of your daily needs.
  • Backed with nutrients: One serving of little peppers is also a great source of beta carotene, vitamin E, vitamin B6, and folate.

If you’re looking for another bell pepper recipe, these air fryer stuffed peppers and turkey taco stuffed peppers are perfect for weeknight dinners.

blistered roasted mini peppers on a baking sheet garnished with fresh basil and thyme

How to Make Roasted Mini Peppers

  1. Preheat the oven to 425°F and place a large sheet pan next to the cutting board.
  2. Slice the whole peppers in half and toss them on the rimmed baking sheet or baking dish in a single layer. Coat the pepper halves with garlic, olive oil, black pepper, and a pinch of salt.
  3. Place peppers in the preheated oven or convection oven for 15-20 minutes. Start to check them at the 15 minute mark. You want the peppers to soften, show nice dark spots, and start to char slightly in places. Serve hot with fresh chopped herbs if desired or at room temperature.

HOW TO CUT THE PEPPERS

The simplest way to cut the sweet mini peppers is to slice them in half lengthwise. I like to keep the tops on when I slice peppers because they look pretty, but you can cut the tops off if you like. Some of the larger peppers may have a few seeds and membranes in them. Use your hands to remove them before tossing them on the sheet pan.

Prefer to watch instead of read?

FAQs

Do you have to take the seeds out of mini peppers?

It mostly comes down to personal preference, but mini peppers are usually eaten with the seeds intact. For different kinds of peppers like bell peppers or spicy peppers, you will want to remove the seeds. The seeds are very small and are not overly spicy. Follow our directions on how to remove the stem and seeds.

Can you roast peppers in oven?

Roasting them in the oven is our go-to method. Lay a sheet of parchment paper on a baking sheet and put them in the oven for 15-20 min at 425°F. Alternatively, you could cook them with the oven broiler for about two minutes on each side to get some extra char on the tops.

What’s the difference between bell peppers and mini sweet peppers?

The main differences between bell peppers and mini sweet peppers lie in their size, shape, and flavor. Bell peppers are larger, have a blocky shape, and offer a mild taste, while mini sweet peppers are smaller, elongated, and have a sweeter flavor profile.

Should you peel peppers before roasting?

Peeling the peppers after roasting can remove the charred skin and result in a smoother, more tender texture. Peeling them can be a bit time-consuming, so if you don’t mind the texture and flavor of the roasted skin, you can skip the extra step. 

NEW RECIPES TO TRY WITH ROASTED RED PEPPERS

  • Toss them in the food processor, making a simple red pepper sauce to serve with pasta. Just add a little bit of melted ghee or olive oil, almonds, fresh basil, lemon, garlic powder, and salt.
  • Add the roasted red peppers to this delicious sweet potato hummus and serve with pita or fresh veggies.
  • Serve them on a charcuterie board with any creamy cheese you prefer: Boursin cheese, goat cheese, cream cheese, feta cheese, or ricotta cheese.

WHAT TO SERVE WITH ROASTED MINI PEPPERS

These peppers go great with a number of main courses like this cilantro lime chicken the whole family will love. Other summer dinner dishes these roasted peppers go along well with are our blackened salmon and easy pesto chicken.

One good option for using up the peppers is to top these grilled Hawaiian teriyaki burgers with them. The pepper juices will blend right in with the juice from the pineapple slices.

STORAGE INSTRUCTIONS

Allow the peppers to cool completely then place them in an airtight container in the fridge for up to 5 days. Leftovers make a great topping for salads the next day or they can be warmed up in the microwave as a side.

a plate of roasted mini sweet peppers with a woman's hand picking up a yellow pepper off the top

If you make this recipe, I’d love for you to give it a star rating below. You can also tag me on Instagram so I can see it!

OTHER EASY SIDE DISH RECIPES 

This air fryer asparagus is another single-veggie easy side dish. If you want to stick with a colorful appetizer, look no further than this cucumber tomato avocado salad. It has fresh herbs, juicy ripe tomatoes, creamy avocado, and a tangy lime juice dressing.

Speaking of color, these pesto roasted potatoes taste as vibrant as they look. And one of the best things about this recipe? It uses a vegan-friendly pesto so it’s completely gluten and dairy free.

Tap stars to rate!
4.60 from 15 votes

Roasted Mini Peppers

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
These garlic roasted mini pepper are a simple dish packed with savory flavor and health benefits. They round out any meal and add so much color to your plate. Sometimes the simplest dishes are the best!

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 6

Ingredients

  • 2 (16 ounce) packages sweet mini peppers
  • 1-2 tablespoons olive oil or avocado oil
  • 3 cloves garlic minced
  • Kosher salt and pepper to taste
  • Optional: fresh chopped basil and thyme for garnishing

Instructions 

  • Preheat the oven to 425°F and place a large sheet pan next to the cutting board.
  • Slice the peppers in half and toss them on the baking sheet with garlic, olive oil, salt and pepper.
  • Roast in the preheated oven for 15-20 minutes, or until the peppers soften and start to char slightly in places. Serve hot with fresh chopped herbs if desired.
Last step! If you make this, please leave a review letting us know how it was!

Video

Equipment

  • Large rimmed baking sheet

Nutrition

Serving: 1g | Calories: 83kcal | Carbohydrates: 9.5g | Protein: 1.6g | Fat: 5.1g | Fiber: 6g | Sugar: 6.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. Stephanie Piazzese says:

    2 stars
    Well, first off, it’s very expensive where I live, to use the GAS. AT 425?? That’s expensive. More than the peppers even cost. So, looking for a better way, because these Mini peppers are “ tough” unless I parboil!! More gas!!! Also, you didn’t say, is the garlic crushed? Sliced,? What?? Is it just laid on top of my peppers? I tend to follow details,, and that’s missing here.

    1. Molly Thompson says:

      Hi Stephanie! The recipe says “minced” along with the garlic in the recipe. So they should be minced and tossed with the peppers. I tend to cook all veggies and most chicken and steak at 425 for best results. Not sure about your oven situation, but maybe don’t use gas? Not sure! Also cooking them at higher heat takes less time so maybe it evens out because a lower heat would need a longer cook time. Thanks!

  2. Irene Scales says:

    5 stars
    Easy, healthy and pretty. Who could ask for anything more.

  3. Carrie says:

    Is the serving size for nutritional information/ calories really 1g?

  4. Valerie says:

    4 stars
    This was amazzzing! Thanks for sharing.