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Roasted Mini Peppers

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Roasted Mini Peppers
Parve Parve
6 Servings Serving Icon
40 Minutes Preferences Icon
Easy Easy
Allergens info-icon
- No Allergens specified
Diets info-icon
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Carb

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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.

Directions

1. Preheat oven to 375 degrees Fahrenheit. Wash peppers and place in a baking pan.
2. Drizzle the olive oil over the peppers. Then sprinkle the Italian seasoning powder or salad seasoning as generously as you like. Toss to coat.
3. Cover and bake for 20 minutes. Remove cover and bake another 10 to 15 minutes. Serve hot or warm.

Recipe tags


Elky Friedman Healthy Mini peppers Pareve Parve Parve side dish Quick-and-easy Roasted peppers Roasted vegetables Super easy Veggies
Roasted Mini Peppers

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