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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:
1X
2X
3X
Adjust Servings
| 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 | |
| 1 teaspoon salt | |
| 1 teaspoon black pepper | |
| ¼ cup water |
Preparation
1
Wash and pat dry the mini peppers.
2
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.
3
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.
4
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!
Recipe Tips & Suggestions
Choosing Your Peppers:
When selecting mini sweet peppers at the grocery store or farmers market, look for ones that are bright, firm, and free of blemishes.
Storage:
If you have leftover peppers, they can be stored in the refrigerator in an airtight container for 3-4 days.
Cooking Alternatives:
While this recipe uses a cast-iron pan, you could also roast these mini peppers in an oven or an air fryer.
Additional Flavor:
Consider adding a sprinkle of Parmesan cheese, fresh herbs like parsley or cilantro, or a squeeze of fresh lemon juice right before serving for an extra flavor punch.