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Easy Pan Roasted Mini Sweet Peppers

This bright and colorful vegetable dish is made with simple ingredients and will quickly become your family’s favorite snack! These mini sweet peppers have a mild aroma and are cooked until they are soft and blistered. Add lemon zest, dry thyme, and oregano with a little olive oil and crushed pepper. Finish it with balsamic vinegar cooked in the iron cast to give those peppers a little chard smoky flavor. 

I don’t peel the skin of the mini peppers; they are soft and tender, so there is no need for it in this recipe. I also didn’t cut them. I prefer them whole since they tend to be juicier, but you can cut them if you would like. These delicious, sweet peppers can either be served hot or cold, so decide how you like them for yourself! 

What Are Mini Peppers? 

Mini peppers are like small bell peppers, but they are milder in taste and sweeter. They tend to be yellow, red, and orange and are thinner than bell peppers. Mini peppers are sweet, crunchy, and have a floral taste. Although they are peppers, they are not spicy and taste more like bell peppers. Their non-spicy nature makes them perfect for the whole family to enjoy!  

Can I Eat Mini Peppers Raw? 

Yes, these small vegetables can be enjoyed cooked or raw! They are filled with plenty of nutrients, making them an excellent snack. You can also dip them into hummus, ranch dressing, or just eat them plain! The seeds are edible, so you don’t need to remove them before crunching on them. In fact, just wash the mini peppers and pop them in your mouth.

Can I Make This Dish in the Air Fryer? 

Sweet mini peppers can also be roasted in the air fryer! The hot air and small and contained space will make them evenly charr and give them a nice and smoky char. An air-fryer is also an excellent choice since it will save you time.  

Why Use a Cast-Iron Pan?

A cast-iron pan is the best for blistering these peppers since it can get incredibly hot. Cast-iron pans are known to maintain heat better than any other kind of skillet, so it is perfect for getting that charred flavor on the peppers.



Adjust Servings
1 lb. mini peppers
1 lemon zest
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon crushed pepper
1 teaspoon dry thyme
1 teaspoon dry oregano
1 teaspoon salt
1 teaspoon black pepper
¼ cup water


Wash and pat dry the mini peppers.
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Cut the top part off and take out the seedings.
Use a cast iron and place it over medium-high heat. Heat the olive oil and toast the crushed black pepper.
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Add the mini peppers and sprinkle salt and pepper to season follow with the dry thyme and oregano.
Toss them around for about 5 minutes.
Add the water, lower the heat, and cover the pan. Let it cook for about 15 minutes on medium-low heat.
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Uncover, arrange the heat to medium, add the lemon zest, drizzle the balsamic vinegar, and cook for another 10 minutes.
Serve hot or cold! Enjoy!
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How to Serve Pan-Roasted Mini Peppers?
Pan-roasted mini peppers add the perfect amount of smoky and sweetness to dishes. You can add a pop of color to your pasta dishes with these vibrant mini peppers or eat them in panini sandwiches. Pan-roasted mini peppers also pair well with grilled chicken, so add them to your grilled chicken salads for a complete and healthy meal.
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