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    Home » Side Dishes

    Sweet and Tangy Roasted Mini Peppers!

    LAST UPDATED: October 28, 2024 PUBLISHED: October 27, 2019 By Pam Greer 16 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    These Roasted Sweet Mini Peppers are so delicious! 

    Roasted in the oven for a lovely char and then tossed in a simple vinaigrette. 

    They are perfect for a side dish, snacking, a charcuterie board or on salads or sandwiches! 

    Plate of roasted peppers with a spoon.

    What Are Sweet Mini Peppers?

    Lately my store has been having the bags of sweet mini peppers on sale.  I buy them because they are just so darn cute.   Then I discovered that they are crazy delicious. 

    Mini peppers are just smaller versions of bell peppers.  As a bonus, they are sweeter and have less seeds.  You still want to remove the seeds like you would from a regular bell pepper, but they are usually just right at the stem, so it's really easy to just remove the stem and take all of the seeds with it. 

    This easy roasted mini pepper recipe is sure to become a favorite - it makes a great side dish or appetizer!

    Ingredients.

    Thyme, olive oil, red wine vinegar and mini peppers for making roasted mini peppers.
    • Thyme - fresh if possible otherwise substitute ½ to ¼ teaspoon dried thyme.
    • Olive oil - you want to use a flavorful extra virgin olive oil here, since the vinaigrette brings so much to the table.
    • Red Wine Vinegar - get a good brand, since the vinaigrette is front and center. 
    • Mini Peppers - can use regular bell peppers if you can't find min. 
    • Salt and Pepper - to taste. 
    Bowl of peppers, halved.

    Instructions.

    Preheat the oven to 450. 

    Wash the peppers, cut them in half and remove the stem with the seeds.   Place in a bowl and toss with some salt and pepper. 

    Two photos showing mini peppers before and after roasting.

    Spread the peppers out on a rimmed baking sheet.  They should make one layer. 

    Roast in the hot oven for 15 minutes.  They should be charred in some places.  If your oven heats unevenly, rotate the baking sheet half way through.  You can see that the back of my oven gets a lot hotter than the front, but I am okay with some of them being more charred than others. 

    Whisk together the olive oil, red wine vinegar and thyme in a small bowl.  Pour over the peppers and toss to combine. 

    Plate of brightly colored roasted mini peppers.

    If like me, you have always thought of bell peppers as an ingredient, something to be use in a recipe, well get ready to change your mind. 

    These peppers were amazing!  Sweet and tangy and ready in under 30 minutes.  I served them as a side dish with a simple fish recipe.  They were perfect. 

    So, don't hesitate to use them as a side dish, however you can use them as a crazy delicious ingredient - they would be great with pasta, on a sandwich or pizza, and would be the highlight of a charcuterie board! 

    More recipes for sweet peppers!

    Jar of quick pickled peppers
    Quick Pickled Peppers
    These Quick Pickled Peppers are so easy and so delicious! You can easily add herbs and other ingredients for a variety.
    Click here to see the recipe
    Close up of red pepper dip.
    Roasted Red Pepper Dip
    Made with mostly pantry ingredients like roasted red bell pepper and canned white beans, this is an easy appetizer that you can whip up any time!
    Click here to see the recipe
    Chicken, Cucumbers, and Sweet Peppers Salad
    Chicken, Cucumbers and Sweet Peppers Salad
    Chicken, Cucumbers and Sweet Peppers Salad is quick and healthy made with rotisserie chicken and fresh vegetables. 
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Roasted mini peppers on a white platter.
    Print Pin Save Saved!
    5 from 40 votes

    Roasted Mini Peppers with Vinaigrette

    These Roasted Mini Sweet Peppers with Vinaigrette are so easy and so good! Use them as a side dish, an appetizer, in sandwiches and salads and for a charcuterie board.
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 4
    Calories 115.83kcal

    Ingredients

    • 1 ½ pounds mini peppers
    • 2 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • 1 teaspoon fresh thyme finely minced, or ¼ teaspoon dried
    • 1 teaspoon salt
    • fresh ground black pepper

    Instructions

    • Preheat the oven to 450.
    • Wash the mini peppers and cut them half. Remove the stem and seeds.
    • Place them in a single layer on a baking sheet and roast for 15 minutes.
    • While the peppers are roasting, whisk together the olive oil, vinegar, thyme and salt and pepper in a medium bowl.
    • When the peppers are done, add them to the bowl and toss to combine. Taste and adjust seasoning. Serve warm or room temperature.

    Notes

    These peppers are great as an appetizer, side dish, or snack.  You can also use them on sandwiches or salads and they are a fantastic addition to a charcuterie board.

    Equipment

    Baking Sheet
    Baking Sheet

    Nutrition

    Calories: 115.83kcal | Carbohydrates: 10.39g | Protein: 1.72g | Fat: 7.52g | Saturated Fat: 1.01g | Sodium: 588.66mg | Potassium: 358.9mg | Fiber: 3.64g | Sugar: 7.14g | Vitamin A: 5349.5IU | Vitamin C: 218.02mg | Calcium: 11.91mg | Iron: 0.82mg

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    Reader Interactions

    Comments

    1. Amy Liu Dong says

      November 23, 2021 at 2:09 am

      5 stars
      Roasted peppers are one of my mom's favorites, and I am sure she will become happy seeing this on our table. Delicious!

      Reply
    2. nancy says

      November 22, 2021 at 7:48 pm

      5 stars
      i love roasted peppers... so yummy!

      Reply
    3. wilhelmina says

      October 27, 2019 at 5:00 pm

      5 stars
      Roasting the peppers brought out such a great earthy sweetness. I am hooked! So delicious!

      Reply
    4. Shadi Hasanzadenemati says

      October 27, 2019 at 2:39 pm

      5 stars
      I'm making this for the weekend, I bet everyone is going to devour it!

      Reply
    5. GrannyDiane says

      November 14, 2008 at 8:34 pm

      I love to sit and read cookbooks. When I married, my husband did all the cooking,but when he became ill, I had to learn fast. That got me hooked on cookbooks. Love them!!

      Reply
    6. Kat says

      November 14, 2008 at 4:32 pm

      first timer on your blog and I will make it one I am following. I use handkerchiefs all the time. But, kleenex too. The chicken breast stuffed with goat cheese looks great.

      Reply
    7. Jeff says

      November 11, 2008 at 2:42 pm

      I don't think the picture looks creepy at all and in fact looks freaking delicious.Beautiful use of the peppers!!

      Reply
    8. Grace says

      November 08, 2008 at 2:34 pm

      pretty peppers, pam! (good grief, i love alliteration...) 🙂

      Reply
    9. Pam says

      November 07, 2008 at 4:38 pm

      The roasted peppers look divine and so does the goat cheese stuffed chicken breast.

      Reply
    10. Lydia (The Perfect Pantry) says

      November 07, 2008 at 2:53 pm

      These would be perfect on a tapas or antipasto tray! Just beautiful...

      Reply
    11. Patricia Scarpin says

      November 07, 2008 at 2:03 pm

      Pam, what a great way of using bell peppers - I love them but don't use as often.

      Reply
    12. Pam says

      November 07, 2008 at 11:45 am

      noobcook - thank you, the colors really are so pretty.

      psychgrad - I stuffed it with goat cheese and arugula. It came out pretty good, but then I love anything with goat cheese.

      jin hooi - thank you!

      Reply
    13. Jin Hooi says

      November 07, 2008 at 10:44 am

      Love the first pic, so colourful !!I love roasted peppers, urs look so yummy

      Reply
    14. Kalyn says

      November 07, 2008 at 3:25 am

      Delicious!

      Reply
    15. Psychgrad says

      November 07, 2008 at 1:47 am

      I think this is the first time I've seen your blog. Very nice! I think peppers are beautiful! I'm always noticing people removing them from their food/salads. But, I can't get enough.

      What did you stuff your chicken with?

      Reply
    16. noobcook says

      November 06, 2008 at 11:59 pm

      those roasted peppers look so fabulous when roasted ... and in fact the chicken breast stuff with goat's cheese looks great too... what a perfect meal! Love the colours in this dish. Thanks for sharing with whb 🙂

      Reply
    5 from 40 votes (36 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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