Roasted Mini Peppers

5 from 3 votes
40 minutes
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Roasted Mini Peppers are petite, colorful gems perfect for salads, charcuterie boards, pizza, pasta, or creating a quick, flavor-packed meal like my Baked Greek Chicken!

“The peppers came out great! Easy recipe to follow and so delicious!”

Roasted Mini Peppers in glass jar with fresh herbs and garlic.

Why This Recipe is a Keeper!

If you think stuffed mini peppers are all you can do with these bright, beautiful gems, here’s another idea you’ll love.

Roasted mini sweet peppers will add a sweet and smoky touch to your next homemade pizza, pasta, salad, charcuterie board, or a quick and easy dinner.

They’re easier than roasting full-size peppers because no steaming or peeling is required. You can even roast them whole. However, a little prep work in the beginning, a quick stint in the oven, and then a soak in a flavorful marinade make them ready for any use.

This roasted mini sweet peppers recipe is:

  • Quick and easy!
  • Visually beautiful!
  • Versatile!
Roasted Mini Peppers in glass jar with fresh herbs and garlic.

How to Make Roasted Mini Peppers:

Recipe Ingredients:

Here’s everything you’ll need to make this roasted mini peppers recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Roasted Mini Peppers on marble countertop.

Ingredient Notes and Substitutions:

  • Mini Sweet Peppers: These red, yellow, and orange specialty peppers are generally sold in one-pound bags.
  • Olive Oil: Use a good extra-virgin olive oil you enjoy the taste of; a top-shelf brand is unnecessary.
  • Rosemary and Thyme: There’s no substitute for fresh in this roasted mini sweet peppers recipe.
  • Balsamic Vinegar: We always use Kirkland Balsamic Vinegar. Good balsamic vinegars are produced in Modena, Italy, so look for that official designation on the label.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Preheat oven to 425 degrees.
  • Cut the peppers in half and remove the stem ends, seeds, and white fleshy membrane.
  • Place on a rimmed sheet pan.
  • Drizzle with olive oil and season with a bit of salt and black pepper.
Halved mini peppers before being roasted on rimmed sheet pan drizzled with olive oil.
  • Place in the oven and roast for 20 to 25 minutes or until softened and blackened in places.
  • Stir once during the roasting process.
Roasted mini peppers on rimmed sheet pan after being roasted.
  • Let cool. Transfer to a clean glass jar.
  • Drizzle with balsamic vinegar and pack with halved garlic cloves, rosemary, and thyme sprigs.
Roasted mini peppers in glass jar before olive oil is added.
  • Fill with olive oil to cover.
  • Refrigerate and use within 7 to 10 days.
Roasted Mini Peppers in glass jar with fresh herbs and garlic with olive oil being drizzled in.
  • That’s it!! Roasted mini peppers are ready for so many uses!

Chef Tips and Tricks:

  • You can also use this marinade with full-size roasted sweet peppers. Roast, then peel and remove the seeds, cut into strips and immerse in the marinade.
  • Toss with a bit of garlic and Parmesan cheese, and serve immediately as a delicious side dish!
  • Let the roasted mini peppers marinate in the flavorful herb, balsamic vinegar, and olive oil blend for two to three days before using.
Roasted Mini Peppers in glass jar with fresh herbs and garlic.

Frequently Asked Questions:

Are mini peppers the same as sweet peppers?

Mini sweet peppers are a hybrid and share a close relation to bell peppers. Considerably smaller than conventional bell peppers, they’re designed to have the sweet, colorful, and crunchy aspects of the bell pepper in a small size. These peppers are commonly found in vibrant shades of yellow, orange, and red.

Can you eat the seeds in mini peppers?

The seeds and white fleshy membrane in mini peppers are completely edible. Because of their smaller size, the seeds and membrane are significantly less than their larger bell pepper relatives. For this roasted mini peppers recipe, I prefer to remove both so they’re clean and ready to use for any purpose.

Roasted Mini Peppers with garlic and herbs in glass jar.

Storage:

  • Keep refrigerated. If submerged in olive oil, the roasted mini peppers must stay refrigerated because of the raw garlic. Raw garlic immersed in olive oil creates an oxygen-free environment, which makes it hospitable to pathogens, so it has to be refrigerated.
  • Roasted mini sweet peppers can also be frozen in small zipper-top bags without marinating in olive oil, balsamic vinegar, garlic, and herbs.

Serve as a side with:

More easy side dish recipes you’ll love!

Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.

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Roasted Mini Peppers in glass jar with fresh herbs and garlic.

Roasted Mini Peppers

5 from 3 votes

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By: Carol | From A Chef’s Kitchen
Roasted Mini Peppers are petite, colorful gems perfect for salads, charcuterie boards, or to create a quick, flavor-packed meal!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Pickles and Relishes
Cuisine Mediterranean
Servings 4
Calories 50 kcal

Ingredients
  

  • 1 pound mini sweet peppers
  • Olive oil - as needed
  • Salt and freshly ground black pepper - to taste
  • 8 cloves garlic - halved
  • 3 tablespoons balsamic vinegar
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions
 

  • Preheat oven to 425 degrees.
  • Cut the peppers in half and remove the stem ends, seeds and white fleshy membrane. Place on a rimmed sheet pan.
  • Drizzle with olive oil and season with a little salt and black pepper.
  • Place in the oven and roast for 20-25 minutes or until softened and blackened in places. Stir once during the roasting process.
  • Let cool. Transfer to a clean glass jar. Drizzle with balsamic vinegar, pack with halved garlic cloves, rosemary and thyme sprigs then fill with olive oil to cover.
  • Refrigerate and use within 7-10 days.

Notes

  • You can also use this marinade with full-size roasted sweet peppers. Roast, then peel and remove the seeds, cut into strips, and immerse in the marinade.
  • Let the roasted mini peppers marinate in the flavorful herb, balsamic vinegar, and olive oil blend for two to three days before using.

Nutrition

Serving: 1 | Calories: 50kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 283mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3600IU | Vitamin C: 149mg | Calcium: 26mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




4 Comments

    1. Hi, Jim, Thanks so much and appreciate your taking the time to come back and comment. It really is a great way to enjoy mini peppers! Thanks again!

  1. 5 stars
    Hello Carol,
    The peppers came out great! Easy recipe to follow and so delicious. I’ll use them to top a homemade pizza for my grandsons. They love peppers!
    Thank you for sharing.
    Best, Jakalyn

    1. Hi, Jakalyn, Thanks so very much so happy you love this recipe! I made the Baked Greek Chicken with them, but now I want to have them on hand all the time for so many things. Thanks again and appreciate your taking the time to come back and comment.