Why You’ll Love these Roasted Mini Sweet Peppers
We make these roasted mini peppers on repeat (especially in the summer) because they’re the ultimate easy side dish. Just toss them with olive oil, garlic, salt, and pepper, then let the oven do its magic. The peppers soften, caramelize, and get those charred bits that are impossible to resist.
- Fast & easy: Ready in 20 minutes with 4 ingredients.
- Versatile: Goes with chicken, salmon, steak, or pasta.
- Flavor-packed: Sweet, smoky, garlicky goodness.
- Family favorite: Even picky eaters love them.
Looking for more roasted veggies? Try roasted rainbow carrots, roasted broccoli and carrots, or roasted root vegetables next.
Table of Contents
Speaking of unforgettable veggies, you must give roasted butternut squash, roasted mushrooms, or air fryer zucchini chips a try.
Ingredients You need
- Mini peppers: Use 2 (16 oz) bags of sweet mini peppers (red, yellow, and orange).
- Olive oil or avocado oil: High heat-friendly.
- Garlic: Freshly minced cloves for flavor.
- Salt & pepper: To bring out the sweetness.
- Optional herbs: Basil or thyme for garnish.
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 with garlic, pepper, salt, and olive oil on a rimmed baking sheet.
- Roast: Roast the peppers at 425°F for 15-20 minutes. Roasting them at higher heat (425°F) helps them caramelize quickly, giving you those golden, charred edges while keeping the inside tender.
Tested Tips & Tricks
- Place them cut side down. Cut-side down equals more caramelization. The peppers blister beautifully this way.
- Don’t overcrowd the pan: Space peppers out so they crisp instead of steam.
- Save time slicing: you don’t need to slice the tops of and remove every single little seed. Save yourself time and slice down the middle and roast right away.
Variations & Substitutions
- Parmesan roasted mini peppers: Add grated Parmesan before roasting, or even toss in basil pesto like these roasted pesto potatoes.
- Balsamic glaze: Drizzle before serving.
- Add some heat: Sprinkle with red pepper flakes.
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 cut peppers to remove the stem and seeds.
The main differences 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.
Yes, but halving them caramelizes the inside and makes them easier to eat.
Nope — the skins soften and add flavor.
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.
Storage Tips
Fridge: Refrigerate in an airtight container for up to 4 days. Reheat at 350°F for 5–7 minutes or enjoy cold in salads.
Freeze: Store peppers in a freezer bag for up to 3 months. Thaw and reheat in a skillet or oven.
Roasted Mini Peppers
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Ingredients
- 2 (16-oz) 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 lightly grease a large rimmed baking sheet with olive oil.
- Prep the peppers (5 min): Slice the peppers in half lengthwise, leaving the stems on or cutting them off depending on preference. It's ok if some seeds remain, but remove larger clumps of seeds.2 (16-oz) packages sweet mini peppers, 1-2 Tablespoons olive oil, 3 cloves garlic, Kosher salt and pepper to taste
- Roast (15-20 min): Add the peppers to the prepared sheet pan and drizzle with 1-2 Tbsp of olive oil. Toss with the garlic, salt, and pepper. Arrange them cut-side down. Roast for 15-20 minutes, or until the peppers soften and start to char slightly in places.
- Serve: Serve hot with fresh chopped herbs if desired.
Notes
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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Is the serving size for nutritional information/ calories really 1g?
This was amazzzing! Thanks for sharing.