Appetizer/ Gluten Free Recipes/ Vegan Recipes/ Vegetable Sides/ Vegetarian Recipes

Mini Peppers Sautéed with Garlic

Mini Peppers by 2sistersrecipes.com

Sharing is caring!

Mini Peppers Sauteed 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.  Eat them alone as a snack, or add them to sandwiches as a condiment.  Either way, everyone loves these little sweet peppers with just about anything.   

 

These little mini sweet peppers are also called lunchbox peppers and they come in packages with an assortment of colors.  Serve them as a side or as an appetizer, they’re easy to make. 

Similar to our easy baked shishito peppers, only these are much sweeter and more delicious. 

 

 

Why we love them…

  • They are so versatile and great to keep them 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. 

  • Saute, stuff, roast, grill, or pickle them, everyone loves these little peppers.

 

No matter how you prefer to eat them, we prefer to saute these little guys to get the most flavor out of them.   

Best of all, when you saute them, they will make your home smell delicious!  Bringing everyone into the kitchen to see what’s cooking.  🙂

Mini Peppers by 2sistersrecipes.com

 

How to saute these mini peppers…

  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. Saute the peppers with some salt and garlic powder, and for a few minutes on moderate heat.  Turning them over every so often, and saute them until they are slightly charred on both sides. 

Mini Peppers by 2sistersrecipes.com

 

 

 

Do we need to remove the seeds?

No need to remove the seeds with this recipe.  It’s not necessary.  Just rinse the peppers, and toss them into a skillet with olive oil and garlic. 

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. 

 

Notes and Tips for Success:

  • 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 about 4 servings.   

  • If you are planning to serve these mini peppers for your family and friends, we recommend you make 2 packages.  After one taste, they will come back for more. 

 

Mini Peppers by 2sistersrecipes.com

 

Mini Peppers are terrific to keep around and on rotation all spring and summer 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!!

 

What to serve with these mini peppers…

 

Yield: 4 servings

Mini Peppers Sautéed with Garlic

Mini Peppers by 2sistersrecipes.com
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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

  1. In a large skillet, heat olive oil on low heat.
  2. Add garlic and peppers, and cover with a large splatter screen.
  3. Sauté on the moderately low heat, turning the peppers every few minutes until they are slightly charred and softened.
  4. Add salt, black pepper, and garlic powder. Taste, and adjust the salt if you prefer.
  5. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons.
  6. 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.
  7. Serves 4

Nutrition Information:

Yield:

4 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 99Total Fat: 7gCarbohydrates: 8gProtein: 1.6g

… Thanks for Pinning!
Mini Peppers by 2sistersrecipes.com

Nutrition Facts
Serving size: 1 serving
Servings: 4
Amount per serving  
Calories 99
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 39mg 2%
Total Carbohydrate 8g 3%
Dietary Fiber 1.4g 5%
Total Sugars 4.1g  
Protein 1.6g  
Vitamin D 0mcg 0%
Calcium 7mg 1%
Iron 1mg 3%
Potassium 16mg

That’s it friends!

If you try our mini peppers sauteed with garlic, let us know and leave a comment with a star rating! 

Have fun and snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest We’d love to see what you cook!

Don’t forget to join our baking and cooking community and get our E-BOOK – Free!  Enter your email in our ‘Weekly Subscribe Box’ and be the first to get new recipes every time we post and reminders of great older ones too!

Happy and Healthy Cooking! 🙂

Thanks for stopping by!

xo Anna and Liz

You Might Also Like

4 Comments

  • Reply
    Susan Strasburg
    May 6, 2021 at 6:25 pm

    I love your idea of using these roasted peppers on a charcuterie board! Thumbs up!

    • Reply
      by Anna and Liz
      May 7, 2021 at 7:58 am

      Thanks, Susan. My family enjoys these peppers every week, so I make them often.

  • Reply
    Karen (Back Road Journal)
    April 29, 2021 at 1:44 pm

    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.

    • Reply
      by Anna and Liz
      April 29, 2021 at 3:31 pm

      🙂 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!

    Leave a Reply

    Translate »
    Skip to Recipe