Description
This oven-roasted mini bell peppers recipe offers a simple and flavorful way to enjoy colorful, tender peppers. Tossed in olive oil and garlic, then roasted until blistered and soft, these peppers make a perfect appetizer, side dish, or snack. Garnished with fresh herbs, they bring a vibrant burst of flavor and color to any meal.
Ingredients
Scale
Vegetables
- 1 pound mini bell peppers, assorted colors
Seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: fresh herbs (such as thyme or rosemary) for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Peppers: Rinse the mini bell peppers under cold water and pat them dry thoroughly with a paper towel. Slice off the tops of the peppers and remove any seeds or membranes to ensure a smooth texture and even roasting.
- Toss with Seasoning: In a large bowl, combine the mini bell peppers with olive oil, minced garlic, salt, and pepper. Toss everything together until the peppers are evenly coated with the flavorful mixture.
- Roast the Peppers: Arrange the seasoned mini bell peppers in a single layer on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, turning them halfway through, until they become tender and slightly blistered to develop a delicious roasted flavor.
- Serve and Garnish: Remove the peppers from the oven and transfer them to a serving platter. Garnish with fresh herbs such as thyme or rosemary if desired. Serve warm or at room temperature as a vibrant side dish or appetizer.
Notes
- For better flavor, use a variety of colored mini bell peppers.
- You can add a pinch of red chili flakes if you prefer a bit of heat.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated or enjoyed cold.
- Make sure to turn the peppers halfway through roasting for even cooking and blistering.
