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The roasted mini peppers recipe is simple and easy. Plus, it's a delicious effortless dish that's rightly tender and loved by everyone.
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Roasted Mini Peppers

The roasted mini peppers recipe is simple and easy. Plus, it's a delicious effortless dish that's rightly tender and loved by everyone.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Baking time 40 minutes
Total Time 45 minutes
Servings 3 servings
Calories 90kcal
Author Sujatha Muralidhar

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.

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 396mg | Potassium: 351mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4938IU | Vitamin C: 202mg | Calcium: 14mg | Iron: 1mg