They make a wonderful side dish to almost any main dish you can think of, and the leftovers are excellent, too, reheated or cold. I have quite a few vegetable recipes on this website. I usually skip the starch at dinner and serve two vegetable sides, so I’m always on the lookout for tasty recipes to vary the veggie rotation. These roasted mini peppers are a popular side dish in our house. Everyone loves them, so I find myself making them often. They are delicious, easy to make, and ready in less than 30 minutes.
Ingredients
Recipe Card
Mini peppers: I use one pint (an 8-ounce bag). I find that once cooked, this amount is perfect for two people. Olive oil: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, use avocado oil. To season: Kosher salt, black pepper, garlic powder, and dried oregano. Grated parmesan: It’s best to use finely grated cheese and not coarsely shredded.
You can also coat the peppers with melted butter or ghee instead of using olive oil. Cut the peppers in half lengthwise and remove the seeds and membrane. Place them on a rimmed baking sheet lined with parchment paper or foil. Arrange them in a single layer on the pan. Bake until tender and browned in spots, for about 20 minutes in a preheated 400°F oven. Serve immediately.
Keto meatballs Baked hamburgers Baked pork chops Pork meatballs Cheeseburger casserole Baked shrimp, as shown in the photo below.
