No peeling, cutting, or seeding needed for these bite-size poppers. A drizzle of olive oil and dash of seasoning will transform a bag of mini bell peppers into a deliciously easy side dish or appetizer. (Oven option included.)
A bag of mini bell peppers is a staple on my weekly grocery list.
These multi-colored gems make a delightfully crunchy snack in their raw state, but it’s the ease with which they can be transformed into a versatile side dish that feels like a gift when dinnertime rolls around.
A light drizzle of oil and a sprinkle of seasoning is all that’s needed before the peppers are roasted or air fried to tender, lightly charred perfection.
When cooked, the flavor of the naturally sweet pepper concentrates and the color remains vibrant. The taste is welcoming to virtually any meat, bean, grain, or vegetable, making this simple dish endlessly versatile.
If you, like me, gravitate to certain green vegetables on repeat (broccoli and Brussels sprouts in our house!), mini peppers offer a refreshingly easy change of pace. Or if you’re simply trying to increase your veggie intake, the quick-cooking peppers offer colorful balance to your other favorite vegetables.
Widely available all year round at most large grocery stores, the bag size will sometimes vary. I most often purchase one or two eight-ounce bags at a time. Occasionally, my husband comes home with a rather sizable two-pound bag!
You can try this recipe with hot peppers if you have the tolerance for them. For the spicy fans among us, I’ve mixed in a few on occasion. Note that hot peppers often have a thicker wall, which can require a few extra minutes to soften. But if you keep the size consistent with or slightly smaller than the sweet peppers, the cook time shouldn’t be too far off.
For more inspiration, scroll through the “how to use” suggestion and photos below. Perhaps this quick and easy recipe will make a bag of colorful mini peppers a weekly entry on your grocery list too.
A bag of mini bell peppers makes a deliciously easy, Mediterranean-inspired side dish or appetizer.
How to enjoy:
- Enjoy hot as a super simple, speedy side dish. (see photos, below, for a few favorite pairings)
- Use on a charcuterie board: serve the peppers at room temperature in a small bowl. The stems make perfect handles.
- Serve over crisp toast spread with ricotta, goat cheese, or feta cheese. Drizzle with balsamic glaze if desired.
- Leftovers may be enjoyed reheated, cold, or room temperature. They are also delicious stirred into cooked pasta, pasta salad, and used as you would traditional roasted red peppers and other roasted vegetables.
- Like to dip? The peppers taste great with Smoked Paprika Aioli.
If there are kids (or adults) in your family who would prefer raw to cooked peppers, simply hold a few out. Or buy an extra bag solely for snacking. My kids and nieces love to munch on these whole, and I like to cut them in half and use them as dippers for hummus.
Air Fryer Mini Bell Peppers (with an oven option) are tasty little poppers that complement virtually any meal.
Delightful warm or at room temperature, the bite-size peppers make a great appetizer as well. Offer them on a platter or as a colorful, wholesome addition to a Game Day Charcuterie Board.
The peppers rounded out a recent dinner of Sazón Grilled Chicken and leftover pesto pasta.
The quick and easy peppers also offer the perfect complement to Easy Italian Stromboli. (You’ll see them plated with family-friendly Pretzel Fish too!)
For those who enjoy dipping, the peppers are delicious with Smoked Paprika Aioli.
If you make this recipe, please comment and give it a 5-star review if you enjoy. Your feedback is always appreciated!
Air Fryer Mini PeppersPrep Time: 2 minutes Cook Time: 12 minutesTotal Time: 14 minutes Yield: 2 to 4 servings
Add color and flavor to your side dish game with these super speedy mini bell peppers. A vibrant addition to any dinner plate, the bite-size peppers will also add visual appeal to a charcuterie board. Simply serve in a small bowl at room temperature.
Ingredients
- 16 ounces mini peppers (look for a bag of multi-colored peppers in the produce aisle)
- 1½ teaspoons (7ml) olive oil*
- ½ teaspoon kosher salt
- ¼ teaspoon each black pepper and smoked paprika**
Instructions If using the air fryer, you will cook at 400℉, but there is no need to preheat. If using the oven, place a rack nearest the broiler (about 4-5 inches away), preheat to 425℉, and lightly grease or spray a rimmed baking sheet.
In a medium or large bowl, mix the whole mini peppers with the oil, salt, pepper, and smoked paprika. (There is no need to cut and seed. The seeds in these peppers are minimal, edible, and hardly noticeable once cooked. The stem will pull off easily and can even be used as a handle.)
Arrange the seasoned mini peppers in a single layer on the prepared baking sheet or in the basket of your air fryer.
If using an air fryer, cook for 10 to 12 minutes, give or take a minute or two, depending on model, or until the peppers are tender and lightly charred in spots.
If cooking in the oven, roast on the top rack until tender and lightly charred in spots, about 15 minutes, give or take a few depending on oven.
Notes*A light touch: You want just enough oil for the seasonings to stick. As an alternative to tossing with oil, you may very lightly spritz the peppers with olive or avocado oil spray.
**No smoked paprika? Feel free to omit. Simply seasoned with salt and pepper, these peppers taste great. Or you could use other spices like garlic powder, onion powder, dried oregano, and/or a pinch of cayenne pepper.
Add an Italian twist: Add ½ teaspoon of dried oregano or Italian seasoning and toss with 2 tablespoons finely grated Parmesan cheese. You could also lightly drizzle the cooked peppers with a syrupy balsamic vinegar.
The recipe may easily be doubled. Just be sure to roast in an even layer. If using an air fryer, this will mean cooking in two batches.
Enjoy a little heat? These colorful bite-size poppers are not spicy, although I have used this method for hot peppers like jalapeños. The walls of these peppers tend to be thicker, so if trying, you will likely need to cook them a little longer.
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- 16 ounces mini peppers (look for a bag of multi-colored peppers in the produce aisle)
- 1½ teaspoons (7ml) olive oil*
- ½ teaspoon kosher salt
- ¼ teaspoon each black pepper and smoked paprika**
If using the air fryer, you will cook at 400℉, but there is no need to preheat. If using the oven, place a rack nearest the broiler (about 4-5 inches away), preheat to 425℉, and lightly grease or spray a rimmed baking sheet.
In a medium or large bowl, mix the whole mini peppers with the oil, salt, pepper, and smoked paprika. (There is no need to cut and seed. The seeds in these peppers are minimal, edible, and hardly noticeable once cooked. The stem will pull off easily and can even be used as a handle.)
Arrange the seasoned mini peppers in a single layer on the prepared baking sheet or in the basket of your air fryer.
If using an air fryer, cook for 10 to 12 minutes, give or take a minute or two, depending on model, or until the peppers are tender and lightly charred in spots.
If cooking in the oven, roast on the top rack until tender and lightly charred in spots, about 15 minutes, give or take a few depending on oven.
*A light touch: You want just enough oil for the seasonings to stick. As an alternative to tossing with oil, you may very lightly spritz the peppers with olive or avocado oil spray.
**No smoked paprika? Feel free to omit. Simply seasoned with salt and pepper, these peppers taste great. Or you could use other spices like garlic powder, onion powder, dried oregano, and/or a pinch of cayenne pepper.
Add an Italian twist: Add ½ teaspoon of dried oregano or Italian seasoning and toss with 2 tablespoons finely grated Parmesan cheese. You could also lightly drizzle the cooked peppers with a syrupy balsamic vinegar.
The recipe may easily be doubled. Just be sure to roast in an even layer. If using an air fryer, this will mean cooking in two batches.
Enjoy a little heat? These colorful bite-size poppers are not spicy, although I have used this method for hot peppers like jalapeños. The walls of these peppers tend to be thicker, so if trying, you will likely need to cook them a little longer.
Really delicious! Have made them 3 times now, used a stoneware pan, with airfryer mode in my multifunction toaster oven and a little extra evoo and used the pepper infused oil with my Naan. Or almost anything!
Thank you for the terrific feedback, Carol. I’m glad the recipe is a keeper and love the idea of the pepper oil with your naan…among other things!