Mini Peppers Sautéed with Garlic
Mini Peppers Sautéed with Garlic are moist, juicy, and flavorful! They are easily sautéed and in olive oil until they are blistered and slightly charred. These mini peppers are perfect to serve with any grilled meats, fish, or poultry. Eat them alone as a snack, or add them to sandwiches as a condiment. They’re simple, easy, and delicious!
Mini Peppers Sautéed with Garlic
These little mini sweet peppers are also called lunchbox peppers and they come in packages with an assortment of colors.
They are perfect to serve as a side or as an appetizer. Either way, everyone loves these little sweet peppers with just about anything. Luckily, you may even find them “seedless” and that makes them even better.
Similar to our easy-baked shishito peppers, only these are much sweeter and more delicious. No matter how you prefer to eat them, we prefer to sauté these little guys to get the most flavor out of them.
Best of all, when you sauté them, they will make your home smell delicious! Brings everyone into the kitchen to see what’s cooking. 🙂
Reasons we LOVE these Mini Peppers Sautéed with Garlic
- This recipe is super easy to make!
- They are so versatile and great to keep on rotation.
- Budget-friendly.
- Loaded with vitamin C.
- They’re low in calories and contain no fat.
- Chop and toss them “raw” into salads.
- Slice them up and serve them with your favorite party dip.
- Mini peppers are ideal to sauté, stuff, roast, grill, or pickle them. Everyone loves these little peppers.
Recipe Tips
- Sauteing these little sweet peppers slowly is the key! They need a little time to get charred but definitely worth it.
- No need to embellish them with additional ingredients, they are so flavorful all alone.
- One pound package (16-ounces) will suffice for about 4 servings.
- If you are planning to serve these mini peppers to your family and friends, we recommend you make 2 packages. After one taste, they will come back for more.
Ingredients:
- Mini Sweet Bell Peppers (reds, oranges, and yellow)
- Olive oil,
- Cloves of garlic cloves
- Garlic powder
- salt, and pepper to taste
How to Make these Mini Peppers Sautéed with Garlic?
The time to sauté them is usually 20 minutes. Our full recipe card is located at the bottom. But first, let’s run through these two steps quickly, so you’ll know what’s involved before you start.
1.First, grab a large skillet. Add some olive oil and lots of fresh garlic. Open a bag of mini peppers and toss them into the skillet. Use a cover or a large splatter screen to place over them.
2. Sauté the peppers with some salt and garlic powder, and for a few minutes on moderate heat. Turning them over every so often, and sauté them until they are slightly charred on both sides. Use kitchen tongs to help you turn them over.
What to serve with these mini peppers?
There are so many delicious options to serve with them, and especially as a side dish. Here are just a few ideas for you to choose from:
- London Broil Steak Grilled To Perfection
- Perfect Veal Cutlet Milanese
- Flounder Filet Rollatini
- Parmesan Crusted Turkey Cutlets
- Grilled Lamb Chops with Garlic, Lemon & Herbs
- Chicken Cutlets with Garlicky Asparagus
FAQ’s
1. Do we need to remove the seeds? No need to remove the seeds with this recipe. It’s not necessary. Just rinse the peppers, paper towel dry them, and toss into a skillet with olive oil and garlic.
2. Can we make them ahead? Yes! Make them ahead, and keep them covered until you are ready to serve them. Serve them at room temperature or serve them warm. They are easy to reheat.
3. How to store them? Transfer them to any sealed container, and keep them chilled in the refrigerator. They will stay fresh for up to 4 days.
4. Can we freeze them? Yes, you could, but after they were cooked.
A Delicious Side Dish
Mini Peppers are terrific to keep around and on rotation all year long.
Serve them as a side or as an appetizer. Add them to your charcuterie board for a splash of color, or serve them alone as finger food. They are so dang delicious!
Try them. … and enjoy!!
Your comments help us! If you try our mini peppers sautéed with garlic, let us know and leave a comment with a star rating! Have fun and snap a photo and hashtag it on Instagram and on Pinterest. We’d love to see what you cook!
Mini Peppers Sautéed with Garlic
Mini Peppers Sautéed with Garlic and in olive oil until they are blistered and slightly charred. Moist, juicy, and so flavorful, these mini peppers are perfect to serve with any grilled meats, fish, or poultry. Perfect as a snack, side, or appetizer.
Ingredients
- 16-ounces of Mini Sweet Bell Peppers (reds, oranges, and yellow)
- 2 to 3 Tbsp. olive oil, plus extra
- 5 to 7 cloves of garlic cloves - sliced
- 1/8 tsp. garlic powder
- salt, and pepper to taste
Instructions
- In a large skillet, heat olive oil on low heat.
- Add garlic and peppers, and cover with a large splatter screen.
- Sauté on moderately low heat, turning the peppers every few minutes until they are slightly charred and softened.
- Add salt, black pepper, and garlic powder. Taste, and adjust the salt if you prefer.
- Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons.
- Remove and transfer them to a serving platter and serve. Cover with foil wrap to keep them warm until you are ready to serve them.
- Serves 4
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 99Total Fat: 7gCarbohydrates: 8gProtein: 1.6g
Happy and Healthy Cooking! 🙂
Thanks for stopping by!
xo Anna and Liz
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I love your idea of using these roasted peppers on a charcuterie board! Thumbs up!
Thanks, Susan. My family enjoys these peppers every week, so I make them often.
I usually have a bag in the refrigerator but I never would have thought to sauté then whole…mainly because of seeds. I learn something new every day.
🙂 Happy to hear that Karen! We eat the entire thing, except for the little stem at the end. Try it sometime! They are delicious. And, even better as an appetizer; they add a lovely splash of color next to our charcuterie board. Enjoy!