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.
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.
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.