Roasted Mini Peppers
These roasted mini peppers are a quick and healthy side dish that you can use with almost any main dish. It’s easy and requires only 4 ingredients (including salt).
What is the best temperature to roast peppers in the oven?
I’ve tried multiple temperatures and time settings for this recipe. Thus far, for the size of these mini peppers, I like to set my oven to 200ºC (400ºF). I bake each side for 10 minutes (20 minutes total).
You can use this ratio temperature/time to roast full-size bell pepper. Just add 5 more minutes per side (15 + 15= 30 minutes total)
Can you store the roasted peppers?
Yes, you can make them ahead of time and save them in a glass jar with lid for up to 3 weeks in the fridge. It’s important to cover the peppers with olive oil to preserve them and avoid dryness.
A great tip when storing veggies is that you can add some herbs — thyme, rosemary, oregano — to get soft aromatic pepper. They are just great to serve in a cheese table along with some garlic mozzarella balls.
What else can you make with roasted mini peppers?
Besides using them as a side dish, you can add them as a topping for almost any Mexican taco. I love them with my taco salad bowls for a touch of color.
Blending the roasted pepper with cream cheese will give you a smoky and flavorful pepper dip that you can use as a quick snack for guests.
If you want a healthier dip option, you can blend the peppers with tahini and some spices. You will get an incredible hummus.
- 8- 10 mini peppers
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt to taste
Cover a baking tray with parchment paper
Cut the mini peppers in half lengthwise and remove the core and the seeds.
Place the mini peppers in the baking tray and cover with Italian seasoning, salt, and olive oil. Make sure that the dressing is evenly distributed.
Bake for 10 minutes, flip the peppers and bake for 10 more minutes.