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.
|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|