If you’re looking for a vibrant, flavorful dish that’s as simple to prepare as it is delicious, look no further than this Roasted Mini Sweet Peppers with Garlic, Onion, and Smoked Paprika Recipe. These peppers roast to tender, slightly charred perfection, bursting with a smoky, savory kick from the garlic, onion, and smoked paprika blend. It’s a sweet, spicy, and aromatic combination that somehow feels like a warm hug on a plate, making every bite irresistible. Whether you’re after a quick snack or a dazzling side dish, this recipe brings together a handful of humble ingredients to create something truly unforgettable.
Ingredients You’ll Need
One of the best parts about the Roasted Mini Sweet Peppers with Garlic, Onion, and Smoked Paprika Recipe is how straightforward the ingredient list is. Each component plays a vital role in layering flavors and enhancing the peppers’ natural sweetness while bringing out rich, smoky undertones.
- Mini sweet peppers: These colorful gems roast beautifully and offer a naturally sweet crunch that softens perfectly.
- Olive oil: A good drizzle helps the spices cling to the peppers and promotes caramelization while roasting.
- Garlic powder: Adds a mellow, savory aroma without overpowering the dish.
- Onion powder: Deepens the flavor profile with a subtle earthiness and sweetness.
- Smoked paprika: The star spice that lends an irresistible smoky warmth and rich color.
- Sea salt: Enhances and balances the natural flavors of the peppers.
- Freshly ground black pepper: Provides a gentle heat that complements the sweetness.
- Fresh herbs (optional): Parsley or basil brightens the dish with fresh green notes and a pop of color.
How to Make Roasted Mini Sweet Peppers with Garlic, Onion, and Smoked Paprika Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). This temperature is just right to get the mini sweet peppers roasting nicely — tender on the inside with just a touch of char that locks in flavor and adds a delightful texture.
Step 2: Prepare the Peppers
While the oven warms, wash your mini sweet peppers under cool water and give them a gentle pat dry. Cutting each pepper in half lengthwise and removing the seeds makes a huge difference by reducing any bitterness and ensuring a smooth, tender bite once roasted.
Step 3: Season the Peppers
Place the halved mini sweet peppers in a large mixing bowl. Drizzle them with olive oil, then sprinkle on garlic powder, onion powder, smoked paprika, sea salt, and freshly ground black pepper. Toss everything together until each pepper is beautifully coated; this step is the key to that burst of flavor in every bite.
Step 4: Arrange and Roast
Lay the seasoned mini sweet peppers in a single layer on a baking sheet lined with parchment paper. Spreading them out ensures each pepper roasts evenly without steaming. Pop the tray into your preheated oven, and roast for about 15 to 20 minutes — keep an eye out as you want tender, slightly charred edges that bring out all those rich flavors.
Step 5: Cool and Garnish
Once roasted, carefully remove the baking sheet from the oven and let the peppers cool slightly. If you want to add a pop of freshness and a bit of herbaceous brightness, sprinkle some freshly chopped parsley or basil on top. This final touch not only makes the dish pretty but also lifts the smoky-spiced flavors beautifully.
How to Serve Roasted Mini Sweet Peppers with Garlic, Onion, and Smoked Paprika Recipe
Garnishes
A sprinkle of fresh herbs like parsley or basil adds a vibrant green contrast and a fresh flavor that balances the smoky paprika and roasted sweetness. A light squeeze of lemon juice could also brighten the dish, bringing a zesty twist.
Side Dishes
This roasted pepper recipe pairs wonderfully with grilled meats, roasted chicken, or alongside a hearty grain salad. It also adds a delectable punch when served with creamy hummus or savory cheese boards, turning simple bites into something special.
Creative Ways to Present
Try tossing these roasted peppers into a warm quinoa salad or sprinkle them over pizza for a smoky sweetness. They also make an incredible taco topping or can be chunky mixed into your favorite pasta dish for an exciting twist.
Make Ahead and Storage
Storing Leftovers
Leftover roasted mini sweet peppers can be stored in an airtight container in the refrigerator for up to 4 days. They’re perfect for easy snacks or quick additions to your weekday meals.
Freezing
If you want to keep them longer, freezing is an option. Spread the roasted peppers on a tray to freeze individually before transferring to a freezer-safe bag. They can keep for up to 2 months, though note that the texture might soften further after thawing.
Reheating
To reheat, gently warm the peppers in a skillet over medium heat or pop them in the oven until heated through. Avoid microwaving for long periods as it can make them mushy—slow and steady wins here.
FAQs
Can I use regular bell peppers instead of mini sweet peppers?
Absolutely! Regular bell peppers work well, but you may want to adjust the roasting time slightly since they’re larger and may take a bit longer to become tender and caramelized.
Is smoked paprika necessary for this recipe?
While it’s the signature flavor that really brings this dish to life, you could try sweet paprika or a pinch of chili powder if you want less smokiness. However, the smoky depth is highly recommended for an authentic taste.
Can I prepare this recipe vegan and gluten-free?
Yes! This dish is naturally vegan and gluten-free, making it a perfect option for many diets while still packing tons of flavor.
How spicy is this dish?
This Roasted Mini Sweet Peppers with Garlic, Onion, and Smoked Paprika Recipe is more on the mild side, with warmth from the smoked paprika rather than heat. If you like more kick, you can add a pinch of cayenne pepper or red pepper flakes.
Can I roast these peppers on a grill instead of the oven?
Definitely! Grilling is a fantastic alternative. Just place the peppers cut-side down on medium heat and cook until nicely charred and tender, flipping as needed. The smoky flavor will be even more pronounced!
Final Thoughts
I can’t recommend the Roasted Mini Sweet Peppers with Garlic, Onion, and Smoked Paprika Recipe enough. It’s one of those dishes that turns everyday ingredients into something magic, perfect for impressing friends or simply enjoying a flavorful snack. Once you try it, you’ll find yourself reaching for this recipe time and time again — trust me!
Print
Roasted Mini Sweet Peppers with Garlic, Onion, and Smoked Paprika Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Mini Sweet Peppers recipe features tender, slightly charred peppers seasoned with a blend of garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Perfect as a flavorful appetizer, side dish, or addition to salads and grain bowls, these easy-to-make roasted peppers bring a delightful sweetness with a smoky kick.
Ingredients
Ingredients
- 1 pound of mini sweet peppers
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- Fresh herbs for garnish (such as parsley or basil, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure the mini sweet peppers roast perfectly.
- Prepare the Peppers: Wash the mini sweet peppers under cool water and pat them dry thoroughly with a kitchen towel to remove any moisture.
- Slice and Seed: Cut the mini sweet peppers in half lengthwise and remove the seeds to reduce bitterness and improve texture.
- Season the Peppers: In a large mixing bowl, combine the halved peppers with olive oil, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
- Toss to Coat: Toss the peppers well until all are evenly coated with the oil and seasoning mixture.
- Arrange on Baking Sheet: Lay the seasoned peppers in a single layer on a parchment-lined baking sheet, ensuring they aren’t overcrowded for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast the peppers for 15-20 minutes, until tender and slightly charred at the edges.
- Cool Slightly: Remove from the oven and allow the peppers to cool for a few minutes.
- Garnish: If desired, sprinkle freshly chopped herbs like parsley or basil over the roasted peppers to enhance flavor and presentation.
- Serve: Serve the roasted mini sweet peppers as a delicious appetizer, side dish, or incorporate them into salads and grain bowls.
Notes
- Removing seeds helps reduce bitterness but can be skipped if preferred.
- Use fresh herbs like parsley or basil to add a fresh, vibrant note.
- For more heat, add a pinch of crushed red pepper flakes before roasting.
- These peppers can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
