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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 | |
| salt & black pepper to taste | |
| ¼ cup water |
Preparation
1
Measure & Wash
Start by measuring out all your ingredients so they’re ready to go. Wash the mini sweet peppers and pat them dry.
Start by measuring out all your ingredients so they’re ready to go. Wash the mini sweet peppers and pat them dry.
2
Prep the Peppers & Toast the Spices
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.
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.
3
Cook & Season the Peppers
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.
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.
4
Finish with Zest & Balsamic
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!
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:
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.