Roasted Mini Sweet Peppers Recipes

HOW TO ROAST SWEET MINI PEPPERS

How to Roast Sweet Mini Peppers image

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

Time 20m

Number Of Ingredients 5

Ingredients

16 oz mini peppers
2 tbsp olive oil
2 cloves garlic (peeled and minced)
salt and pepper (to taste)
1 tbsp basil (fresh- chiffonade (roll up and slice thinly))

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

ROASTED MINI SWEET PEPPERS

Roasted Mini Sweet Peppers image

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

Ingredients

1 pint mini peppers ((8 oz))
2 tablespoons olive oil
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 tablespoons Parmesan (dry-grated )

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

ROASTED MARINATED SWEET PEPPERS

Roasted Marinated Sweet Peppers image

Although it's very tempting to buy a pre-jarred marinated pepper, there's nothing that tastes as good as one that you char in your own fireplace, and marinade with carefully-chosen olive oil. Prepared with care, this dish will never disappoint.

Provided by Nancy Silverton

Categories condiment

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 bell peppers, preferably red, orange, or yellow; do not use green
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
4 Salt-packed anchovy filets, rinsed and backbones removed
3 tablespoons salt-packed capers, soaked for 15 minutes, rinsed, drained and finely chopped
1 1/2 teaspoons kosher salt
6 Garlic cloves, large, thinly sliced
25 leaves basil

Steps:

Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Place the peppers on the grill or in the grill pan or skillet, and cook them, turning frequently, until they are charred on all sides and the flesh is tender, 15 to 20 minutes. (Alternatively, you can cook the peppers over the direct flame of a gas stove.)
Place the peppers in a plastic bag or a large bowl. Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle. Rub off the charred skin, but do not rinse them with water. De-stem and open up the peppers and slide off the core and seeds.
Rip the peppers into big strips and layer them in a 1-quart (1L) canning jar. Scatter the garlic slices and basil leaves between each layer and pour some marinade made with the olive oil, vinegar, anchovies, capers and salt on each layer.
Set the peppers aside to marinate for at least 20 minutes, or until you are ready to serve them. Store with the jar lid on, refrigerated for up to several days. Bring the peppers to room temperature before serving.

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