Easy Pan Roasted Mini Sweet Peppers — vibrant, naturally sweet, and perfectly blistered with just a hint of smokiness. These quick-cooked peppers are a joy to make and even better to eat. Let me show you how to bring this colorful favorite to your table!
Type of Cuisine:
Mediterranean
Prep Time: 5 minutes.
Cook Time: 20 minutes
How Many Servings?
4-6 servings
If you’ve never tried roasted mini sweet peppers on the stove, you’re in for a treat. This quick and colorful recipe is one of our family’s favorite snacks — pan-roasted until blistered and tender, then finished with lemon zest, herbs, and a splash of balsamic for that perfect sweet-smoky bite.
I love them warm straight from the pan, while my husband prefers them crisp and raw — either way, they’re simple, flavorful, and delicious hot or cold.
Ingredients for Roasted Mini Sweet Peppers
- Mini Peppers: The star of the dish, mini peppers, bring a natural sweetness and vibrant color palette, creating a visually appealing and flavorful foundation.
- Lemon Zest: Grated lemon zest adds a zesty and citrusy kick, enhancing the freshness and brightening the flavor profile of the roasted sweet peppers.
- Olive Oil: Acting as a luscious binder, olive oil infuses the peppers with a rich and smooth texture, ensuring each bite is coated in Mediterranean goodness.
- Balsamic Vinegar: Balancing the sweetness of the peppers, balsamic vinegar introduces a subtle tang, elevating the depth of flavor in the dish.
- Crushed Pepper: For those seeking a hint of heat, crushed pepper provides a gentle kick, adding a spiciness to complement the sweet peppers.
- Dry Thyme and Oregano: A Mediterranean duo, dry thyme and oregano contribute earthy and herby notes, creating a savory and aromatic blend that enhances the overall profile.
Why Use a Cast-Iron Pan?
A cast-iron pan is our go-to choice when achieving that desired blistered finish on our mini sweet peppers. Why, you ask? It’s simple – these traditional pans are unrivaled in reaching and maintaining high temperatures. Cast-iron pans aren’t just about the heat, though. Their real magic lies in their heat distribution – impressively even, ensuring every pepper gets the right amount of attention. This characteristic makes them ideal for charring our peppers perfectly, imbuing them with a delightful smoky note that’s simply irresistible.
So, for the love of that coveted charred flavor, we swear by our trusty cast-iron pan. Once you’ve tried it, we’re sure you will, too!
Serving Suggestions for Pan-Roasted Mini Sweet Peppers
Our Pan Roasted Mini Sweet Peppers are versatile enough to find a place alongside various dishes. Pair these roasted mini sweet peppers with succulent grilled lamb chops or perfectly cooked kofta kebabs. Their charred sweetness offers a perfect counterpoint to the rich, savory meat. Alternatively, serve them with a juicy baked chicken breast for a balanced and healthy dinner. This dish is not only easy to prepare but also incredibly delicious.
And that’s not all – these little flavor bombs shine next to rice dishes. Try them alongside rice vermicelli or Greek lemon rice for a satisfying meal with different textures.
Looking for a lighter option? Dip these pan-roasted peppers in creamy hummus for a quick, nutritious snack. Or, if you’re in the mood for a hearty bowl, top off your favorite chicken bowl with these smoky delights.
Step-by-Step Instructions
Measure & Wash
Prep the Peppers & Toast the Spices
Heat a cast-iron pan over medium-high heat. Add olive oil and toast the crushed black pepper for a few seconds until fragrant — this sets the base for amazing flavor.
Cook & Season the Peppers
Next, pour in a splash of water, reduce the heat to medium-low, and cover the pan. Let the peppers cook gently for 10 minutes, until they’re tender and aromatic.
Finish with Zest & Balsamic
Serve warm or chilled — they’re delicious either way. Enjoy!
These mini peppers are perfectly cooked in a cast-iron pan with aromatic herbs and seasonings. The final touch of balsamic vinegar and lemon zest adds an irresistible depth of flavor. This recipe will serve 4-6 people, perfect for sharing with your loved ones.
Type of Cuisine:
Mediterranean
Prep Time: 5 minutes.
Cook Time: 20 minutes
How Many Servings?
4-6 servings
Ingredients:
| 1 lb mini peppers ( about 12 peppers ) | |
| 1 lemon zest | |
| 2 tablespoons olive oil | |
| 2 tablespoons balsamic vinegar | |
| 1 teaspoon crushed pepper | |
| 1 teaspoon dry thyme | |
| 1 teaspoon dry oregano | |
| salt & black pepper to taste | |
| ¼ cup water |
Preparation
Start by measuring out all your ingredients so they’re ready to go. Wash the mini sweet peppers and pat them dry.
Cut the tops off the peppers and remove the seeds. Heat a cast-iron pan over medium-high heat. Add olive oil and toast the crushed black pepper for a few seconds until fragrant — this sets the base for amazing flavor.
Add the mini sweet peppers to the pan and sprinkle the dried thyme, oregano, and salt to taste. Toss everything around for about 5 minutes, letting the peppers start to blister and soften. Next, pour in a splash of water, reduce the heat to medium-low, and cover the pan. Let the peppers cook gently for 10 minutes, until they’re tender and aromatic.
Uncover the pan and turn the heat back up to medium-high. Add the lemon zest and drizzle in the balsamic vinegar. Let everything cook for another 5 minutes, allowing the peppers to caramelize slightly and soak up that sweet, tangy flavor. Serve warm or chilled — they’re delicious either way. Enjoy!
Recipe Tips & Suggestions
Choosing Your Peppers:
Storage:
Cooking Alternatives:
Additional Flavor:
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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