Blistered Sweet Mini Peppers

When supermarkets started selling bags of sweet mini peppers a few years back, I couldn’t get enough of them. What is there not to like? They are the perfect snack size—no need for slicing or dicing. Simply pop them in your mouth and start crunching away. You can even eat the seeds; I just wouldn’t eat the stem. They’re also great when you need some pepper for your scrambled eggs, salads, sandwiches, etc. but want to save your full-sized versions for other dishes. Grab two or three, chop them up and you’re ready to go. They’re a zero-prep option alongside hummus and crudité as you can simply serve them whole with a small bowl for discarded stems. They can be cut in half and stuffed with your favorite dip or spread. They are an awesome pizza topping. I could keep going, but you get the idea! The bottom line is they are a wonderful addition to your shopping list and once you start buying them, you won’t stop. While it is easy to enjoy these peppers so many different ways, my personal favorite is slowly sautéed until perfectly blistered. They make an incredible snack, appetizer or side dish and can be served hot, room temperature or cold. Keep them in the fridge as a go-to healthy snack. You might even find that they are tastier by the day. 

What ingredients will I need?

What makes blistered mini peppers even more appealing is that all you need is some extra virgin olive oil and salt. Literally that is it. Once you’ve pick up a bag at the grocery store, you don’t have to worry about grabbing other ingredients. Of course, you can dress them up with balsamic vinegar, lime juice, garlic, parsley, some goat cheese or whatever you fancy, but I think these bad boys are supremely tasty on their own.  

Should I sauté them or to roast them?

I’ve included two different methods for preparing these bad boys: sautéing and roasting. While ultimately the final product is similar, I almost always sauté mine since I’m a bit fastidious about making sure each pepper gets just the right amount of blistering. Can you tell I’m a control freak? I let them slowly cook as I prepare the rest of my meal, tossing them every few minutes. Cooking them over low heat results in a nice, soft pepper that is blistered, but not burnt. If you are in a rush, you can up the heat, just make sure you keep a close eye on these little guys and toss them frequently or else you will end up with burnt not blistered peppers. Roasting them in the oven is a great option as well. This is more over a set it and forget it approach…just don’t forget to turn them half way through or they won’t cook correctly. I recommend trying both ways and seeing which one you like best. 

Just some salt at the end?

While a sprinkle of salt is really all these peppers need, don’t be afraid to experiment with finish them however you choose. Make this recipe your own and try them finishing them with you favorite flavor whether it be balsamic vinegar, a citrus, a touch of garlic powder, some cheese—the possibilities are endless. Trust me…you will be making these more than once anyways so get a little loco! 

Looking for more apps?

Try making some Arugula Pesto and shmearing in on toast. Or how about these Spaghetti Squash Cakes with a lemon-mayo dipping sauce on the side? 

Get cooking!

Next time you’re at the supermarket, do yourself a favor and grab yourself a bag of sweet mini peppers. I bet you’ll fall in love with them just like I did. As always, let me know how your Blistered Sweet Mini Peppers come out by leaving a comment below.  Enjoy! Buen provecho!

Print Recipe

Blistered Sweet Mini Peppers

These Blistered Sweet Mini Peppers are ready to be slowly sautéed or roasted (you choose) in under a minute.  All you’ll need is some extra virgin olive oil and salt to make this great appetizer, snack or side dish that can be served hot, room temperature or cold. 

Prep Time1 min

Cook Time25 mins

Total Time26 mins

Course: Appetizer

Cuisine: American

Keyword: easy, low prep

Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 20 oz mini sweet peppers (about 4 large handfuls; note: quantity will vary depending on size of your skillet; do not overcrowd)
• salt to taste

Instructions

Sautéed (my preference)

• In a large skillet, warm oil over medium heat. Add the peppers making sure you do not overcrowd the skillet or overlap the peppers; each pepper should be touching the surface. Lower the heat to medium-low and allow peppers to slowly cook, tossing them every few minutes. As they cook, their skin will blister and they will begin to pop (this is what you want!). Once they begin to soften, you can help pop them by squishing them with a fork or wooden spoon.
• Cook for about 25 minutes, tossing them often, until soft and flattened. Sprinkle with salt and serve warm, room temperature or cold with a bowl for the stems (you can eat the whole pepper, seeds and all).

Oven roasted

• Preheat the oven to 400 F. Toss the peppers in oil and arrange on a baking sheet (you can line with tinfoil for easier clean up). Do not overcrowd the baking sheet or overlap the peppers. Each pepper should be touching the surface of the sheet.
• Bake for about 40 minutes turning half way through. Peppers are done when they are blistered and lay flat. Sprinkle with salt and serve warm, room temperature or cold with a bowl for the stems (you can eat the whole pepper, seeds and all).

Notes

Don’t over crowd as you want each pepper to be touching the cooking surface.
If you are sautéing them I recommended taking your time and cooking them over medium low heat. If raise the heat and rush the cooking process, you will end up with charred as opposed to blistered mini peppers that are crunch instead of soft.