These garlic roasted mini peppers are a simple dish packed with flavor with tons of flavor. This simple side dish is the perfect way to use up summer produce. They make an easy summer appetizer or a delicious side dish.
Looking for more roasted veggies? Try roasted rainbow carrots, roasted broccoli and carrots, or roasted root vegetables next.
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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 roasted butternut squash, roasted mushrooms, or air fryer zucchini chips a try.
Why You’ll Love these 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?
Ingredients You need
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: Buy them in the produce department of the grocery store or use them from your garden or farmer’s market.
- Fresh garlic: This simple ingredient gets crispy and golden in the oven.
- Olive oil: Avocado oil as a substitute as well.
- Salt and pepper: Use flaky salt and fresh cracked black pepper.
- Optional garnishes: In the summer, peppers go so well with fresh herbs like basil and thyme.
If you’re looking for another bell pepper recipe, these air fryer stuffed peppers and turkey taco stuffed peppers are perfect for weeknight dinners.
How to Make Roasted Mini Peppers
- Prep the peppers: 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.
- Roast: 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 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.
Quick Tips and FAQs
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.
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.
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.
Serving Suggestions
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.
How to Store
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.
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Roasted Mini Peppers
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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.2 (16 ounce) packages sweet mini peppers, 1-2 tablespoons olive oil or avocado oil, 3 cloves garlic, Kosher salt and pepper to taste
- 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.
Video
Equipment
- Large rimmed baking sheet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hmm… I have a bunch of full sized bell peppers that I am tryin to use up. Think I could use them for this? Maybe cutting smaller than just in half?
Yes you could!
Love this recipe 😋 😍 🙌🏽
Thanks, Candice!!
Could these be made in an air fryer??
Hey BJ! You can definitely do these in the air fryer. Try 400 for 10-12 minutes, shaking them halfway through. Thanks!
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.
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!
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Easy, healthy and pretty. Who could ask for anything more.
Is the serving size for nutritional information/ calories really 1g?
This was amazzzing! Thanks for sharing.