Oven Roasted Mini Peppers
These easy roasted mini bell peppers are made with only a few simple seasonings and bake in the oven until tender.
Servings 4
Calories 108kcal
Ingredients
- 1- 1 1/2 pounds sweet mini peppers
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt or sea salt
- Ground black pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and set aside.
- Cut the mini peppers in half lengthwise, leaving the stem, if desired. Remove seeds and membranes, if desired.
- Place the peppers on a baking sheet. Drizzle with olive oil, sprinkle with the garlic, thyme, salt and pepper, and toss until evenly coated. Arrange them in a single layer on the baking sheet.
- Roast for 20 minutes, until the peppers are tender and starting to brown.
- Garnish with fresh thyme leaves or chopped parsley before serving.
Notes
STORAGE: Store leftover roasted peppers in a sealed container in the fridge for up to 4 days. Serve cold, room temperature or reheated in the oven.
To freeze, store in a freezer safe bag for up to 3 months. Thaw before serving.
AIR FRYER INSTRUCTIONS:
Preheat your air fryer to 400°F. Prep the peppers as directed above. Arrange them in the air fryer basket and cook for 10 minutes. Check the peppers and return to the air fryer for 5 more minutes, to achieve your desired texture.
Nutrition
Calories: 108kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 298mg | Potassium: 365mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5331IU | Vitamin C: 218mg | Calcium: 17mg | Iron: 1mg