Hands down, this Roasted Mini Peppers recipe is a winner! Toss mini peppers in olive oil, garlic powder, and balsamic vinegar, then roast them in the oven for a delicious and flavorful treat.
If it’s out of my kitchen, you know it’s packed with flavors and rich textures and requires minimal prepping. This simple recipe is an ideal example of how a few ingredients can create an impressive snack(also this cream cheese stuffed mini peppers recipe).
This combination of ingredients makes the roasted peppers even better. They have a flavorful, chewy exterior with sweet flesh inside, giving each bite a perfect balance of texture and taste.
There’s no heat, so it’s perfect for everyone. Enjoy it during game day or at a party(like this spicy roasted vegetable).
Try roasting them with Parmesan cheese or tossing them with panko crumbs for extra texture.
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Why You'll Love This Recipe
⭐️It’s quick and straightforward, with only five minutes of prep time.
⭐️It’s a farmer's market favorite!
⭐️A perfect crowd-pleaser recipe
Ingredients
- Sweet Peppers: Choose mini sweet peppers or snacking peppers. These have no heat, similar to bell peppers.
- Balsamic vinegar: Look for aged balsamic vinegar for rich flavors.
- Olive Oil: Perfectly complements the balsamic vinegar, creating a delicious base.
- Garlic Powder: I use garlic powder for even distribution throughout the peppers, but you can also use minced garlic.
How To Make Roasted Mini Peppers?
- Preheat the oven to 400°F. On a baking tray, toss mini sweet peppers with olive oil, salt, and garlic powder until evenly coated. Arrange them in a single layer.
- Bake in the oven's middle rack for 40 minutes or until tender, flipping halfway through. Transfer to a serving bowl and enjoy!
♨️How To Adjust The Heat
Mini snacking peppers have zero Scoville Heat Units (SHU), meaning no heat at all, but packed with layers of flavor.
Hence, these are good for serving the way you like, which ranges from snacking to pairing with dinner.
If you prefer, make these roasted mini peppers with a kick while prepping, and toss them in with red pepper flakes.
Storage & Reheating
I highly advise you to enjoy them as fresh or store them in the refrigerator for up to three days.
Reheat in the oven at 375 degrees Fahrenheit for about 10 minutes or until warm. You can also reheat it in the pan over the stovetop or gently microwave it in 30-second increments until it’s done.
I would not recommend freezing these mini peppers, as they do not hold their shape once frozen and thawed. But they still taste delicious. If you prefer freezing, you can freeze them for up to three months.
How To Serve
- As an appetizer/snack: They are a better way to include vegetables on the menu and make your game days more memorable. We snack on them just like regular veggies like carrots or cucumbers.
- As a side dish, these roasted mini peppers are perfect when I’m putting together a dinner platter.
- For salsa or soup: Toss these for rich roasted flavors while making soup or salsa.
FAQ
Yes, absolutely. Grilling in the oven is more flavorful, in my opinion.
Try these variations: air-fry for crispiness, top with Parmesan or goat cheese for extra flavor, toss with balsamic vinegar for tang, or grill for a smoky, charred finish that’s visually appealing.
No, it's not necessary.
You can serve it as it is or with spicy dipping sauces, such as jalapeno mayo or spicy garlic aioli.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Roasted Mini Peppers
Ingredients
- 2 cups mini sweet peppers
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400° F.
- In a baking tray, add sweet mini peppers, olive oil, balsamic vinegar, salt, and garlic powder.
- Gently combine until the seasonings coats the pepper well.
- Now arrange them without crowding.
- Place the tray in the middle rake in the oven, and bake for 40 minuts or until tender, by flipping them in between.
- Transfer to a serving bowl and dig in.
Notes
- Storage: Store leftover roasted mini peppers in an airtight container in the refrigerator for up to three days.
- Freezing: Although they lose some texture, you can freeze roasted peppers for up to three months. Thaw in the refrigerator before reheating.
- Reheating: To reheat, bake at 375°F for about 10 minutes or until warm. Alternatively, reheat on the stovetop or microwave in 30-second increments.
- Make it Spicy: Add a pinch of red pepper flakes before roasting for a hint of heat.
Justine says
I love mini peppers, but never know what to do with them! This was a great way to use up that bag I bought last week that were about to go bad - it was delish!
Tayler says
I made these peppers as a side with dinner last night and they were delicious! So easy to make too!
Elisa says
We love them fresh, so I must make this Roasted Mini Peppers recipe. It looks delicious and easy to make. Thanks for sharing 🙂
Vicky says
Just tried the roasted mini peppers recipe from your blog, and wow, it’s a game-changer! Perfectly sweet and smoky. Can’t wait to make it again!
Holley says
I just bought a bag of mini peppers at the store and made this recipe. It's so easy and tastes great! I'll be snacking on these for the next few days!