Oven Roasted Mini Sweet Peppers 

Oven-Roasted Mini Sweet Peppers make such a colorful side dish! It’s super easy and can be made ahead of time and eaten at room temperature.

I roast my peppers in the oven but they can be grilled too.  Usually, I serve them as an appetizer I leave the stems on. They have very few seeds; I just wash them and grill them or roast them and serve them whole.

Ingredients
2 pounds mini sweet peppers
1 tablespoon Olive oil is also good 
Salt (or sea salt)
Black Pepper

Directions

  1. Preheat the oven to 425°F.
  2. Wash the peppers. Cut off the stem end. However, when I serve them as an appetizer or as finger-food at a potluckI leave the stems on. They have very few seeds; I just wash, roast and serve them whole.
  3. Drizzle the olive oil over the peppers. Toss to coat with the oil.
  4. Line a baking sheet with heavy-duty foil.
  5. In a single layer, evenly spread the peppers on the baking sheet.
  6. Spread the peppers out.
  7. Sprinkle with salt and pepper.
  8. Roast in the oven for 15 to 20 minutes or until skins are blistered and dark.
  9. Serve immediately or serve at room temperature later.

Optional: Using a sharp knife, loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin and serve.

Pro tip: Add roasted sweet peppers to soups or chili, puree them to use in pasta sauces, blend them with mayonnaise for a quick dip, or drizzle them with olive oil and balsamic vinegar to top toasted baguette slices.Click To Tweet

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