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Sweet and savory oven roasted mini peppers are the perfect appetizer, snack or side dish with fresh Mediterranean flavor. Only 5 minutes of hands on prep before roasting in the oven.
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Pin ItRoasted vegetables are my go-to easy side dish. Roasting requires minimal prep work and I can prepare our main dish or protein while the side dish roasts in the oven. Roasting also brings out the natural sweetness of the peppers.
Grab a bag if mini peppers at your local grocery store or find them at your farmer’s market. They are great for snacking on raw and taste even better roasted with olive oil and a few simple seasonings like fresh garlic, salt, pepper and dried thyme.
This recipe is naturally gluten free, vegan and suitable for a Mediterranean diet. Enjoy them year round, as an easy summer appetizer, everyday dinner or veggie option for a winter holiday party.
Table of Contents
Why You’ll Love These Peppers
- Simple yet impressive: Colorful mini bell peppers make for a beautiful presentation. They only require a few simple ingredients you probably already have in your kitchen. Arrange them on a serving plater or serve alongside your favorite protein to add gorgeous color and delicious flavor to your meal.
- Versatile: Enjoy roasted mini bell peppers as a delicious appetizer, snack or side dish. They are a great addition to charcuterie boards and taste great with a variety of dishes.
- Flavorful: Roasting bell peppers brings out their natural sweetness. You can easily adapt the seasonings to make your own flavor combination.
- Crowd-pleasing: If you’re looking to feed a crowd, these peppers are a great choice. You can easily double or triple the recipe to feed a large group so they are perfect for dinner parties, holiday events and more.
How to Roast Mini Peppers in the Oven
- Preheat your oven to 425°F.
- Slice the sweet mini peppers in half lengthwise and remove the seeds, stem and membranes, if desired. I like to remove the seeds and membranes, but leave the stem so they are easy to grab for eating.
- Place peppers on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic, thyme, salt and pepper. Toss until evenly coated and spread them out evenly into a single layer on the sheet pan.
- Roast for 20 minutes, until the peppers are tender and start to brown. You can leave them longer if you prefer them to be charred. Or you can broil them for a few minutes to achieve the charred look.
- Serve them as an appetizer or side dish. Garnish with fresh thyme, basil or chopped parsley.
Recipe Tip: Mini sweet peppers have small and fewer seeds than bell peppers. The seeds soften as they roast. You can leave the seeds and you likely won’t even notice you are eating them.
Full recipe instructions including ingredients and measurements is in the recipe card below.
Air Fryer Instructions
You can pop these little bell peppers in the air fryer.
Preheat your air fryer to 400°F. Prep them as directed in the recipe below. Arrange them in the air fryer basket and cook for 10 minutes. Check the peppers and return to the air fryer for 5 more minutes, if needed to achieve your desired texture.
Cook time will depend on your air fryer.
Variations
Serve with cheese: Roasted peppers taste amazing with cheese. We love serving these peppers sprinkled with feta cheese or goat cheese. Or serve them with whipped feta, cream cheese dip or ricotta cheese for dipping. So delicious!
Add other spices: Instead of dried thyme, you can use another dried herb like basil, Italian seasoning or oregano. Or you can add other spices like red pepper flakes, cayenne or onion powder. Garnish with fresh basil or parsley for more fresh flavor.
Drizzle with balsamic vinegar or balsamic glaze: Elevate the mediterranean flavor of this dish by drizzling with balsamic vinegar or glaze before serving.
Serving Suggestions
Mini sweet bell peppers are a versatile vegetable that tastes great with a variety of dishes.
- Salads: Serve roasted mini peppers are topping for salads or bowls. They are great for meal prep and can be stored in the fridge until you’re ready to enjoy.
- Toast or Sandwich Topping: Add the roasted bell peppers are a topping for toast or simply serve them with freshly baked bread.
- Side dish: Serve as a delicious side dish to any main dish. These peppers pair well with Oven Roasted Half Chicken, Pan Seared Shrimp or Pan Fried Cod.
Storage Instructions
Store leftover roasted sweet peppers in an airtight container in the fridge for up to 4 days. Enjoy them cold, at room temperature, or reheat them in the oven prior to serving. They taste even better the next day!
To freeze, transfer them to a freezer safe zipped top bag. Press out as much air as possible and store in the freezer for up to 3 months. Thaw in the fridge before serving.
Frequently Asked Questions
You do not have to deseed baby peppers. You can roast them whole or cut them in half and leave the seeds. However, I prefer to remove the seeds and membranes. It’s completely up to you!
Yes, you roast the whole peppers, stem and all. We like to slice them in half to make eating and serving a little easier, but if you prefer to skip that step, you can definitely roast them whole.
Yes, you can freeze roasted sweet peppers. Simply store then in a freezer safe bag with most of the air removed. Freeze for up to 3 months, then thaw in the fridge.
Other Mediterranean Recipes
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Oven Roasted Mini Peppers
Ingredients
- 1- 1 1/2 pounds sweet mini peppers
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt, or sea salt
- Ground black pepper, to taste
- Fresh herbs, for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and set aside.
- Cut the mini peppers in half lengthwise, leaving the stem, if desired. Remove seeds and membranes, if desired.
- Place the peppers on a baking sheet. Drizzle with olive oil, sprinkle with the garlic, thyme, salt and pepper, and toss until evenly coated. Arrange them in a single layer on the baking sheet.
- Roast for 20 minutes, until the peppers are tender and starting to brown.
- Garnish with fresh thyme leaves or chopped parsley before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
