Roasted Mini Peppers

These Roasted Mini Peppers are full of flavor and have a deliciously smooth texture. You can enjoy them as is, or with soups, salads, sandwiches, and your favorite dishes.

Roasted Mini Peppers on a white platter

These Roasted Mini Peppers are an easy way to up the flavor in any meal. They have a sweet taste that is even more pronounced after roasting. And unlike bigger bell peppers, these mini peppers have less ridges and cavities, and less seeds, so the “meat” is smoother. This makes them ideal for adding to soups or sandwiches, where their texture and flavor really complement the other ingredients.

Using mini peppers instead of bell peppers requires a bit more peeling after they are roasted, but the flavors and texture more than make up for the extra work. This leaves you with lots of sweet, delicious roasted pepper to add some extra pizzazz, and some more health benefits, to your favorite dishes. Let’s look at the only ingredients you’ll need for this tasty recipe.

What you’ll need

Mini Peppers. Multicolored or use any color you like. Regular bell peppers can be used as well, but you’ll need to increase the baking time by about 10 minutes.

How to Roast Mini Peppers

1. Pre-heat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.

2. Wash the peppers and dry them with a kitchen towel. Arrange them in a single layer on the baking sheet.

Mini Peppers on a baking tray

3. Bake for 20 minutes, flip, and bake for additional 15 minutes, or until the peppers have charred nicely.

flipping the peppers midway through baking

4. Once baked, transfer the peppers into a large mixing bowl or a pot and cover with a lid. Let them rest for 10 minutes (this allows for the peel to come off easier).

allowing the baked peppers to rest

5. Lay the peppers onto the cutting board, gently peel the skin, and remove the seeds. Use these roasted peppers in salads, sauces, soups, and more!

peeling the peppers
Roasted Mini Peppers on a platter

Why Should you Peel Roasted Peppers?

Although many other recipes leave the outer skin on the mini peppers, I find that the peel separates and becomes chewy after roasting. To avoid that chewiness and enjoy the smooth inner texture more, remember to carefully remove the skin once the peppers are roasted. You can do this by gently peeling the outer skin off from one end of the mini pepper to the other. From there, you can remove the seeds and slice them however you like.

How to Store these Roasted Mini Peppers

Roasted Mini Peppers will last for up to 7 days in the fridge. Place them in a container with a tightly-closed lid to keep them fresh.

How to Freeze

If you would like to freeze these roasted peppers for another day, then place them on a baking sheet, separated so they are not touching. Then put the baking sheet in the freezer for an hour to freeze. Transfer the roasted peppers to a freezer-safe ziplock bag or container, where they will keep for up to 10 months. This method will keep them from freezing together in one large jumble. Thaw overnight in the refrigerator before serving.

Ways to Use Roasted Peppers

Make a salad. Arrange the peppers on a serving platter, drizzle with balsamic reduction, feta cheese, and your favorite herbs!

Add to your favorite salad. These make a great addition to any salad.

Make a sauce. This Roasted Pepper Vodka Sauce is so tasty!

Make a sandwich. A slice of mozzarella, roasted pepper, and fresh basil on a slice of toasted bread is all you need!

Try these dishes: Creamy Roasted Pepper Pasta, Chicken Breast in Roasted Pepper Sauce, Roasted Pepper Stuffed Chicken Breast, Salmon in Roasted Pepper Sauce, Shrimp in Roasted Pepper Sauce, Shrimp Fettuccine with Roasted Pepper Sauce, Pasta with Roasted Pepper Sauce.

Roasted Mini Peppers on a fork

I hope that you enjoy these Roasted Mini Peppers as much as I do. They are so easy to make and are a healthy and delicious addition to breakfast, lunch, or dinner. Make enough for the week or freeze extra for another time. Whenever you serve them, these roasted peppers will surely be a hit with everyone!

More easy recipes to try:

Video Tutorial

Roasted Mini Peppers

Tania Sheff

These Roasted Mini Peppers are full of flavor and have a deliciously smooth texture. You can enjoy them as is, or with soups, salads, sandwiches, and your favorite dishes.

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffa604; }

0 from 0 votes

Prep Time 20 mins

Cook Time 35 mins

Resting Time 10 mins

Total Time 1 hr 5 mins

Course Appetizer

Cuisine American

Servings 4 servings

Calories 35 kcal

Ingredients  

  • 16 oz. multicolored mini peppers

Instructions 

  • Pre-heat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.

  • Wash the peppers and dry them with a kitchen towel. Arrange them in a single layer on the baking sheet.

  • Bake for 20 minutes, flip, and bake for additional 15 minutes, or until the peppers have charred nicely.

  • Once baked, transfer the peppers into a large mixing bowl or a pot and cover with a lid. Let them rest for 10 minutes (this allows for the peel to come off easier).

  • Lay the peppers onto the cutting board, gently peel the skin, and remove the seeds. Use these roasted peppers in salads, sauces, soups, and more!

Notes

HOW TO STORE THESE ROASTED MINI PEPPERS

Roasted Mini Peppers will last for up to 7 days in the fridge. Place them in a container with a tightly-closed lid to keep them fresh.

HOW TO FREEZE

If you would like to freeze these roasted peppers for another day, then place them on a baking sheet, separated so they are not touching. Then put the baking sheet in the freezer for an hour to freeze. Transfer the roasted peppers to a freezer-safe ziplock bag or container, where they will keep for up to 10 months. This method will keep them from freezing together in one large jumble. Thaw overnight in the refrigerator before serving.

WAYS TO USE ROASTED PEPPERS

Make a salad. Arrange the peppers on a serving platter, drizzle with balsamic reduction, feta cheese, and your favorite herbs!
Add to your favorite salad. These make a great addition to any salad.
Make a sauce. This Roasted Pepper Vodka Sauce is so tasty!
Make a sandwich. A slice of mozzarella, roasted pepper, and fresh basil on a slice of toasted bread is all you need!
Try these dishes: Creamy Roasted Pepper PastaChicken Breast in Roasted Pepper SauceRoasted Pepper Stuffed Chicken BreastSalmon in Roasted Pepper SauceShrimp in Roasted Pepper SauceShrimp Fettuccine with Roasted Pepper Sauce.

Nutrition

Calories: 35kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 239mgFiber: 2gSugar: 5gVitamin A: 3550IUVitamin C: 145mgCalcium: 8mgIron: 1mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!