Roasted Sweet Mini Peppers
Roasted Sweet Mini Peppers: In the summer you can find bags full of the beautifully colored peppers. You can only create so many recipes with them before they go out of season. One way of preserving them for year round use is to roast these sweet peppers and freeze for later. Now I can make fresh roasted pepper recipes year round! Scroll down for some recipe ideas↓
Deliciously Versatile Roasted Peppers
How to Make Roasted Sweet Mini Peppers
- DIRECTIONS—FULL PRINTABLE RECIPE BELOW
- Preheat oven.
- Line a large 1-inch rimmed baking sheet with foil.
- Add peppers, drizzle with oil and mix with hands to make sure all the peppers are evenly coated.
- Bake.
HOW TO FREEZE ROASTED PEPPERS
MORE RECIPES WITH ROASTED PEPPERS
Roasted Sweet Mini Peppers
Yield:
2 Pounds of Peppers
Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
So sweet and delicious you can eat them right out of the oven.
Ingredients
- 2 pound bag of sweet mini peppers
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°.
- Line a large 1-inch rimmed baking sheet with foil.
- Add peppers, drizzle with oil and mix with hands to make sure all the peppers are evenly coated.
- Bake a total of 40 minutes turning peppers at 20 minutes.
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I have hakf a bag of these and need to use them today. I was thrilled to find this recipe, but wanted to ask you what the stems and seeds are like when they are eaten. The picture appears to show them whole.
Thanks for your time!
Lynne
Hi Lynne, Once the peppers are roasted, remove the stems and seeds.
Do you have to take the skins off?
That is up to you Jan. I didn’t. 🙂
Forget making sauce, spread, etc. Just eat these roasted. Yum! I will put them on snack cracker with a little bit of cream cheese spread for appetizers. Good hot or cold. This is a keeper!
How youfreeze the roasted mini peppers?
Hi Janine, Just place them in a zip top bag and place them in the freezer.
How long do they last in freezer?
Hi Sayble, I’ve had mine in the freezer for several months.
Read this recipe and happened to have a bag of peppers in the kitchen. So I got up right away and made them using this recipe. Yum! Great for sandwiches mexican food and with grilled tri tip
That’s awesome Diana! 🙂
I add my own Spices too!! Roasted garlic spice I use or whatever you have on hand. I go to a little store called Penzeys Spices
I love that store Rose!
These were delicious and made the whole house smell so fragrant!
Yay! Glad you liked them Laura. 🙂
i would like to use these peppers in your light red pepper and beef pasta dish. it calls for a 12oz. jar of roasted red peppers, drained. what amount of my peppers would i use? thanks
Hi Ellen, There’s usually about 3 large red peppers in a jar.
How do you freeze them? Loose in a bag? Food Sealer? or… Thanks. Cathy
I would place the peppers in a zip top bag to freeze Cathy.
I’m so glad I found this site. Thank you, Sheryl, for posting! It’s exactly what I was looking for.
You’re Welcome Nancy! 🙂
Hey Sheryl,
I Would Like To Add Sweet Onions To My Peppers.
Shall I Cook The Onions The Full 40 Minutes, Or Should I Add Them After The First 20 Minutes???
Hi Joey, I would try the whole 40 minutes turning over at the 20 minute mark. Maybe you could keep them a little separated so if they do get too dark you can take them out of the pan.
I remove the seeds and stems prior to roasting, makes I a little easier. These are delicious on sandwiches and they are usually all eaten before I have a chance to freeze them. I have only used the mini sweet peppers so far. Will try the large ones next time.
Glad to hear you love the recipe Terry.
I’ve only used large red peppers to roast. I have 2 bags of mimi-peppers (can’t resist BOGOs). This sounds like a great alternative. Can’t wait to try this.
Thanks for visiting Fran!
Well they are in the oven as I’m writing and it smells Devine in here. Thank you so much for the simplicity of this process!
You’re Welcome Jeannie!
This is my guilty pleasure lol I lovvvvvve these peppers.
I’m glad you like them as much as I do Rose. 🙂
Have some in the oven now
Yummy things to come Lisa!
After you freeze them, what’s the best way to reheat? Do you put back in oven?
Hi Melissa, That depends on how you’re using them. Usually it will be in a recipe so they will be heated that way.
Can I take stems And seeds out before roasting?
I think they would roast better if you waited Carmine. Otherwise you’ll have the meat (inside) exposed and you don’t want that to dry out.
Making this today. I’m going to add onions and garlic too!
Yum Yum Margaret!
I do mine on the grill
with oliveoil and roated garlic seasoning
matter of fact it will be again tonight
Sounds yummy Barbara!
I just finished making these. Seeded them first, no turning.I added some granulated garlic. So delicious. I thought of using them with pasta, artichoke hearts, feta, and calamari olives for a Meditterean idea. Any thoughts?
YUM…that sounds delicious Sue!
After I roasted what will be the best way to preserve them what will I use to preserve them
Hi Agustin, I put mine in a freezer safe zip top bag and freeze them.
I cooked the peppers and started to taste one . It. Was hot! tasted the raw one and it was not hot! What ‘s happening? Do you take the seeds and vanes out before cooking?
That’s weird. Maybe you got a batch that was strangely hot. The mini peppers I use taste just like bell peppers.
Wonderful! I put in my vegetable lasagna for a baby shower. Great reviews. I make one meat lasagna and one veggie, with yellow squash and zucchini!
That sounds delicious Lark!
Can these be stuffed with cheese and then roasted?
I love that idea Anne! I would yes!
Thank you. I am the only one in my house that eats them. Usually they go bad before I can finish a bag. I just roasted them and they are delicious! Next time I go shopping I am going to buy multiple bags!
Hahaha…..that’s awesome Mia!
I am planning on roasting them and then stuffing with a shrimp mixture, will they be to soft to fill by cooking for the full 40 minutes, I would like them to be alittle crunchy.
Hi Wendi, I would stuff them while they’re still raw, roast the peppers and cook the stuffing together.
At .99 a lb right now i have 2lbs going into the oven. I will serve some with my chicken picata tonight and the rest for salads and subs throughout the week.
Oh….that sounds delicious Chrissy! ♥
Sometimes throw in a few whole garlic cloves, slightly browned slices of sausage, radishes and about 5 minutes before they are done, a slice a plantain and fold it into the mixture. The plantain adds a bit of sweetness.
Wow Reg! That sounds awesome!
I actually used our stovetop grill to roast the peppers but thanks for the oven idea. If anyone makes home made hummus, they are awesome added to the chick peas.
Thanks for the idea Delmaude. I also have a spread/dip that I made using these roasted peppers. Click here for the link—->>>>Roasted Sweet Pepper Spread
How long will they would they last after roasting if kept in the refrigerator?
Hi Steven, My rule for all fresh food is one week.
Do I need to take the seeds/membrane out to eat them after roasting? If I do, what’s the easiest way to remove? They are halfway done roasting and smell so good!
Hi Michelle, Cut off the tops and run your thumb down the center. The peppers should be soft enough.
Delicious! Thank you for such a wonderful and easy recipe!
Love this recipe! it’s really good and easy recipe
Thanks Lisa! I’m glad you like it! ♥
Thanks for the recipe. I’m trying to recreate a frozen dinner that my husband loved and it had roasted peppers in it. Didn’t want to run to the store just for a jar of peppers… now I don’t have to. Thanks
That’s great Kathy!
This looks good, even I don’t like the smell of peppers , but this roasted peppers may be tasty, worth a try, thanks.
Yes! Give them a try! ?
Roasting peppers and onions in my Ninja Foodie for homemade salsa.
That sounds delicious Susan!
No oil needed. I washed, dried, placed on parchment paper on top of aluminum foil. 400°F 15 minutes, flip, and add additional 15 minutes…they were PERFECT!!! Left cool on a cutting board and the green top pulls off effortlessly after 5 minutes, taste so good!
That’s great you like them without oil♥
This is one of the best peppers I’ve ever had in my life. If you’ve never tried them, you should.
Thanks Chez….I’m glad you enjoyed them.