I remember being so excited the first time I ever saw a bag of baby peppers quite a number of years ago. They’re cute, colorful, and full of flavor. Unlike large peppers, mini peppers don’t need to be peeled or seeded to taste great (you can remove the stem after roasting). My friend Rivky suggested they’d be worthy as a side dish to my Shabbos table. And I agreed.
Roasted Mini Peppers
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Roasted Mini Peppers
Preheat oven to 375 degrees Fahrenheit. Wash peppers and place in a baking pan.
Drizzle the olive oil over the peppers. Then sprinkle the Italian seasoning powder or salad seasoning as generously as you like. Toss to coat.
Cover and bake for 20 minutes. Remove cover and bake another 10 to 15 minutes. Serve hot or warm.