Roasted Mini Sweet Peppers


Roasted Mini Sweet Peppers

2 pounds mini sweet bell peppers

2 tablespoons top-quality

extra-virgin olive oil

4 cloves garlic, thinly sliced (lengthwise)

1. Preheat oven to 425 degrees and coat two baking sheet pans with cooking spray.

2. Cut peppers in half lengthwise and remove the pocket of seeds. (You may leave the stems on or off but they are not edible.) Place the peppers cut-sides down on the prepared pans; bake 10 minutes, then rotate top to bottom and front to back and cook 10 minutes longer, until some of the peppers are lightly browned.

3. Heat the olive oil and garlic together over medium and cook until the garlic is lightly browned around the edges; toss the oil and garlic with the peppers. Makes 8 servings.

Nutritional analysis for each serving: 56 calories, 1 g protein, 6 g carbohydrates, 2 g fiber, 4 g fat, 1 g saturated fat, 4 g sodium


{ 4 comments… read them below or add one }

Stacy Gittleman April 27, 2012 at 6:38 am

got a package of mini peppers will have to try this recipe for a dinner party tonight, thanks!


lisa b March 3, 2013 at 4:57 pm

These roasted peppers were awesome!


Marge March 3, 2013 at 7:00 pm

They are delicious– and I love that they are also so pretty.
I have noticed lately that are also less expensive than they used to be. A couple of years ago when they made a big splash in the grocery stores (and big box stores like Costco) they were about $5/pound, and recently I’ve been seeing them for under $2/pound. It’s so nice when that happens!


Amyloo June 29, 2014 at 10:34 am

It’s the effect of Mexican imports, maybe?


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