Mini Sweet Peppers: Four Easy Recipes for Any Table

Mini sweet peppers turn naturally sweet and crisp when stuffed, roasted, sautéed, or marinated. Their small size makes them ideal for appetizers and fast side dishes.

These sweet mini peppers recipes cover four distinct methods, from a creamy stuffed bite to a bright raw salad. The first sweet mini peppers recipe uses halved peppers, while the others show when to leave them whole, slice them, or remove their stems and seeds.

Stuffed Mini Sweet Peppers

These tender, cheesy peppers make a simple appetizer or light lunch. Halving them creates a stable cup and shortens the baking time.

Makes: 16 stuffed pepper halves

Ingredients:

• 8 mini sweet peppers
• 4 ounces cream cheese, softened
• 1/3 cup crumbled feta
• 2 tablespoons chopped fresh parsley
• 1 small garlic clove, finely grated
• 1/4 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and black pepper

1. Heat the oven to 400°F. Line a baking sheet with parchment.
2. Rinse the peppers and cut them in half lengthwise. Remove the stems, seeds, and pale ribs. For a more rustic appetizer, leave the stems attached to the tops, but remove all seeds.
3. Stir together the cream cheese, feta, parsley, garlic, smoked paprika, 1/4 teaspoon black pepper, and a small pinch of salt.
4. Spoon the filling into each pepper half. Arrange the halves cut-side up and brush the pepper skins lightly with olive oil.
5. Bake for 15 to 18 minutes, until the peppers soften and the filling is hot with lightly browned edges. Very small halves may finish in 12 to 15 minutes.

The peppers should bend slightly but still hold their filling. If the tops brown before the peppers soften, cover them loosely with foil for the final few minutes.

Quick Roasted Mini Peppers

Roasting whole peppers concentrates their sweetness while keeping the preparation nearly effortless. Leave the stems on for an attractive side dish, but remove them before serving if you prefer a seed-free bite.

Serves: 4

Ingredients:

• 1 pound mini sweet peppers
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon chopped basil or parsley

1. Heat the oven to 425°F. Rinse the peppers and dry them thoroughly.
2. Leave the peppers whole, including stems and seeds. Toss them with olive oil, salt, and pepper on a rimmed baking sheet.
3. Roast for 15 to 18 minutes, turning once halfway through. The skins should blister in spots, and the peppers should collapse slightly.
4. Transfer the hot peppers to a bowl. Toss with lemon zest, lemon juice, and herbs, then serve warm.

Extra-small peppers can roast in 12 to 15 minutes, while larger mini peppers may need 18 to 20 minutes. Do not crowd the pan; trapped moisture steams the peppers instead of blistering them. If you want to eat them without stems or seeds, let them cool for five minutes, then pull off the stems and shake out the seeds.

Sautéed Pepper Side

Sliced peppers cook quickly in a skillet and pair well with eggs, grilled chicken, rice, or beans. Removing the seeds first keeps the finished side clean and prevents loose seeds from scorching.

Serves: 4 as a side dish

Ingredients:

• 12 ounces mini sweet peppers
• 1 tablespoon olive oil
• 1 small yellow onion, thinly sliced
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1 tablespoon balsamic vinegar
• Salt and black pepper
• 2 tablespoons grated Parmesan, optional

1. Cut off the stems of the peppers. Slice each pepper lengthwise into thin strips, then remove the seeds and pale ribs. Because mini peppers are narrow, one lengthwise cut may be enough for very small peppers.
2. Warm the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring, until it begins to soften.
3. Add the sliced peppers, garlic, oregano, 1/4 teaspoon salt, and a few grinds of black pepper. Sauté for 6 to 8 minutes, stirring often.
4. When the peppers are bright, tender, and lightly browned, add the balsamic vinegar. Cook for 30 seconds, then remove from the heat.
5. Taste and adjust the seasoning. Finish with Parmesan if using.

Thin strips from small peppers may be ready in 5 to 6 minutes. Thicker slices need 8 to 10 minutes. Stop when the peppers are tender but not limp; residual heat will soften them further.

Raw and Marinated Mini Pepper Recipes

Raw peppers provide the crispest texture, while a short marinade adds flavor without cooking. This preparation works as a salad, sandwich topping, or colorful appetizer with bread and cheese.

Serves: 4

Ingredients:

• 10 ounces mini sweet peppers
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons thinly sliced red onion
• 2 tablespoons chopped fresh dill or parsley

1. For a raw salad, cut off the stems, halve the peppers lengthwise, and remove the seeds and ribs. Slice them into 1/4-inch strips. For a more substantial marinated dish, leave very small peppers halved instead of slicing them.
2. Whisk the olive oil, vinegar, honey, mustard, salt, and pepper in a medium bowl.
3. Add the peppers, red onion, and herbs. Toss until every piece is coated.
4. Serve immediately for maximum crunch, or cover and refrigerate for 30 minutes to let the flavors develop. Bring the peppers to room temperature before serving.

The peppers should remain crisp and glossy, not watery or limp. For a longer marinade, refrigerate for up to 24 hours and add the herbs just before serving. Among mini pepper recipes, this is the fastest option and the only one that keeps the peppers completely raw.