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.
- 16 oz mini peppers sweet mini bell peppers (we used Sunset One Sweet Peppers , red, yellow and orange) and sliced in half and removed seeds
- 2 tablespoon olive oil
- 2 cloves garlic
peeled and minced
- salt and pepper
- 1 tablespoon basil fresh- chiffonade (roll up and slice thinly)
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.
You may also use regular sized bell peppers for this recipe. Red, Yellow and orange colors are much sweeter than the green bell peppers.
If you have extra whole mini peppers, you may want to try our Feta Stuffed Mini Peppers recipe.
Serving: 1g | Calories: 99kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3577IU | Vitamin C: 145mg | Calcium: 11mg | Iron: 1mg