You walk into the kitchen STARVING and swing open the fridge to see … nothing great. But then you spot it, the flashes of red, orange and yellow popping out to save your … snack time. You grab the bag of sweet mini peppers and in less then 30 minutes, sit down to indulge in a plate piled with glistening, warm, perfectly sweet, slightly salty, uber juicy roasted mini peppers—all while racking up mad fiber points and crushing daily vitamin C goal with just one serving of these sunset colored sweeties from, well, probably the grocery store. 😉 Relishing bite after bite, you begin to wonder if there’s such a thing as eating too many sweet peppers 🤷♀️, because once you pop, you just can’t stop!
WILDLY DELICIOUS ROASTED MINI SWEET PEPPERS
These little peppers are the easiest, sweetest, healthiest, juiciest snack or side dish and once you pop, you cannot stop! PROMISE.
Ingredients
- 1 16oz bag Mini Sweet Peppers organic if available
- 1-2 Tablespoons olive oil OR avocado oil OR oil of choice preferably cold-pressed and unrefined
- 1/2 teaspoon kosher salt OR sea salt optional
- sprinkle black pepper optional & prefer freshly ground
- 1/3 cup thinly sliced green onions optional
Instructions
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Preheat oven to 425° F
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Rinse peppers under hot water – you can rinse them right in the bag! Let drain.
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Pour the peppers onto baking sheet in even layer. Drizzle with olive oil and sprinkle with salt and pepper (if using). With clean hands, toss peppers around in the oil and seasoning to coat evenly. Sprinkle green onions over the top of your peppers (if using). That's it! No cutting them up, nothing!
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Roast in the preheated oven for 20-25 minutes, or just until the peppers begin to lightly brown and blister. Remove from oven and let cool for about 5 minutes before popping your first pepper! WARNING: once you pop, it's literally HARD to stop!
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Ideally these sweet peppers best served freshly roasted, but you can serve them at room temperature or cold as well. These store refrigerated for 2-3 days tightly covered.
