Recipe by Elky Friedman

Roasted Mini Peppers

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Roasted Mini Peppers
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Carb

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.

Ingredients

Main ingredients

  • 1 (3-pound) bag miniature colorful peppers

  • 1 and 1/2 tablespoons Gefen Olive Oil

  • Italian dressing mix or salad seasoning

Directions

Prepare the Roasted Mini Peppers

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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