How To Roast Sweet Mini Peppers Recipes
ROASTED MINI PEPPERS
I could eat these Roasted Mini Peppers by the handful - they are almost like candy. So good and so easy to make.
Provided by Erica Hale
Time 55m
Number Of Ingredients 2
Steps:
- Preheat the oven to 400 degrees. As it's heating, wash the peppers and pat them dry.
- Cut off the stems, then slice the peppers in half lengthwise. Put them in a bowl, and drizzle the olive or coconut oil over them.
- Toss them with the oil, making sure the peppers are evenly covered.
- Spread the peppers on a parchment-lined pan in single layer, making sure that there's space between the peppers.
- Roast for 20 minutes, then turn the peppers over and roast for another 20 minutes. They should be browned on both sides, with a little blackening on the edges.
- Allow them to cool off and then freeze them, or refrigerate them if you'll be eating them within a few days.
ROASTED MINI SWEET PEPPERS
Mini sweet peppers are tossed with olive oil, garlic, and Parmesan, then roasted until tender.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
- Cut the mini peppers in half lengthwise. I usually leave the stem as I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
- Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
- Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
- Bake them until tender, about 20 minutes. Serve immediately.
Nutrition Facts : ServingSize 0.5 recipe, Calories 209 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Sodium 370 mg, Fiber 5 g, Sugar 10 g
HOW TO ROAST SWEET MINI PEPPERS
Quick and easy way to roast sweet mini peppers with olive oil, garlic, basil and 20 minutes of baked Italian love for the perfect treat.
Provided by HWC Magazine
Categories Appetizers/ Snacks Sides
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (176 C)
- Place the peppers on baking sheet. Drizzle with olive oil, garnish with minced garlic and salt and pepper to taste and toss well. Lay the peppers with the inside of the peppers facing up.
- Bake peppers for about 15 minutes (depending on the size of your sweet mini peppers, if using regular bell peppers it will take longer as they are thicker). Flip sweet mini peppers over with the caramelized outside facing up and then bake for another 5 minutes, until the edges and golden and the peppers are fork tender.
- Garnish with fresh basil and serve with Tuscan bread or your favorite dishes.
Nutrition Facts : ServingSize 1 g, Calories 99 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 2 g, Sugar 5 g
MARINATED MINI SWEET PEPPERS
This Marinated mini bell peppers recipe is so easy. There is no slicing, no dicing, no seeding required. You can make these mini sweet peppers a full week or more in advance so they are perfect for parties.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 9
Steps:
- Preheat grill to medium/low (300˚F). Place mini peppers in a large mixing bowl, drizzle with 1/2 Tbsp olive oil and toss to combine. Place peppers on preheated grill and cook 2 min per side (5-6 min total), or just until light grill marks are appear on peppers. Transfer to a bowl.
- For the marinade, mix together 1 cup water, 1¼ cup vinegar, 6 pressed garlic cloves, 6 Tbsp of sugar, & 2 Tbsp of salt. Stir until sugar dissolves.
- Place ½ of the parsley, ½ of the dill on the bottom of a 1/2 gallon jar. Tightly fill with peppers. Pour marinade over peppers and add remaining herbs. Cover and marinate overnight in the refrigerator before serving.*
Nutrition Facts : Calories 67 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, Sodium 1406 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
ROASTED SWEET MINI PEPPERS
So sweet and delicious you can eat them right out of the oven.
Provided by Sheryl
Time 45m
Number Of Ingredients 2
Steps:
- Preheat oven to 400°.
- Line a large 1-inch rimmed baking sheet with foil.
- Add peppers, drizzle with oil and mix with hands to make sure all the peppers are evenly coated.
- Bake a total of 40 minutes turning peppers at 20 minutes.
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- In the meantime, boil your pasta noodles according to the directions on the package. Drain and toss with a little olive oil and set aside.
- In a large pan, add your olive oil and onions and cook for about 3 minutes until translucent and just starting to turn a little golden. Add the garlic, white wine, cooked pasta, salt and pepper to taste, roasted sweet mini peppers, Italian herb seasoning and toss well. Add the oil drizzle from the roasted sweet mini peppers pan, fresh basil and toss again. Season to taste.
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- Preheat oven to 450°. Toss together mini bell peppers, garlic cloves, and olive oil. Bake in a single layer in a jelly-roll pan 25 to 30 minutes or until peppers look blistered, stirring every 10 minutes. Peel, seed, and coarsely chop peppers. Peel and slice garlic; stir into peppers. Stir in basil, chives, lemon zest, kosher salt, and dried crushed red pepper. Spoon into 1 (1-pt.) jar. Store in refrigerator up to 1 week.
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- Place the peppers in a large bowl and toss with avocado oil. Sprinkle with spice mixture, then toss again to coat. Arrange in single layer on a lined baking sheet and roast in the preheated oven for 25 minutes, flipping the peppers at the halfway point so they brown evenly.
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- Preheat oven to 425 degrees F. Cut the tough ends off the asparagus spears, then slice them into 1-inch pieces.
- Cut the stems off of the mini peppers, cut them in half lengthwise, and scoop out the seeds. Discard the seeds and stems.
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- Heat the oven to 450ºF convection. (If you don’t have convection, don’t worry — your peppers may just take a little bit longer.) Place peppers in a 9×13-inch pan or something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
- Transfer pan to the oven and cook for 15 to 25 minutes. Start checking at the 15 minute mark — every oven is different, and depending on the pan you are using the peppers may need more or less time. Remove the peppers when they look blistered to your liking — they shouldn’t be charred the way peppers look when you want to roast and peel them, but they should have some nice dark spots, and they should look wrinkly and slightly collapsed — they’ll collapse more once you remove them from the oven.
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