If you’ve been reading along, it will come as no surprise that appetizers and finger foods are my favorite recipe category. They are also where I’m often willing to spend a lot of my Time Budget when planning a dinner party menu. However, to balance out those appetizers that are a bit fussier, I have a catalog of simple recipes like these Blistered Mini Peppers. They don’t need much, relying heavily on their own sweet flavor profile plus some nice caramelization of their skins.
Inspired By: Grilled Shishito Peppers with Lemon on How Sweet Eats
What You Need to Make Blistered Mini Peppers
Equipment
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil – Optional for easier cleanup
- Wire Rack Insert for Rimmed Baking Sheet
- Zip Top Bag
- Measuring Spoon
Ingredients
- Sweet Mini Peppers – You’ll just rinse / wash them and leave them whole.
- Avocado Oil – Or regular olive oil, if you prefer.
- Kosher Salt – You can adjust to your liking.
- Crumbled Queso Fresco – This is completely optional. You could also choose another crumbled cheese if you prefer. These sweet mini peppers are pretty versatile in their flavor profile.
Getting Started with Making Blistered Mini Peppers
These Blistered Mini Peppers are easy and very low effort. These are generally meant to be cooked shortly before serving, so no staging is required. While the instructions below are for the oven version, these are also great on the grill. We switch things up based on the weather outside and our available oven space.
Preparing the Blistered Mini Peppers
We’ll start by preheating the oven or the grill to 500°F. If you’re using the oven, line a rimmed baking sheet with aluminum foil and insert a wire rack.
Then we’ll dump the mini peppers in a large zip top bag (or a large mixing bowl) and drizzle with approximately 2 tablespoons of Avocado Oil, seal, and toss to coat.
Roasting the Mini Peppers
Once the oven is preheated, we’ll spread the oiled peppers out on the wire rack. If you’re using the grill, just spread them directly on the grill grates.
Now we’ll roast them at 500°F for 15 minutes. The top sides should be blistered and starting to char. If using the oven, you’ll remove them at this point and flip them over. Then, we’ll put them back in to roast for another 5 – 10 minutes until blistered and slightly charred on the other side.
Finally, we’ll sprinkle and toss them with 1.5 teaspoons of Kosher Salt. Then you can remove them to a serving dish and serve warm.
Related Recipes
Do you need some other incredibly simple appetizers? Check these out:
- Creamy Za’atar Cashew Dip
- Prosciutto Mozzarella Nests
- Manchego Prosciutto Blueberry Bites
- Melty Chili Garlic Brie
Maybe you’re wondering what the rest of the menu might look like. Take at look at these two dinner party menus for some ideas:
Blistered Mini Peppers
Ingredients
- 24 ounces Sweet Mini Peppers whole
- 2 tablespoons Avocado Oil
- 1.5 teaspoons Kosher Salt
- Queso Fresco Crumbled. Optional to top at the end.
Instructions
- Preheat the oven to 500°F and line a rimmed baking sheet with heavy duty aluminum foil and insert a wire rack.
- Place 24 ounces Sweet Mini Peppers in a large zip top bag and drizzle with 2 tablespoons Avocado Oil, seal, and shake to coat.24 ounces Sweet Mini Peppers, 2 tablespoons Avocado Oil
- Spread the oiled peppers out on the wire rack.
- Roast at 500°F for 15 minutes, remove. They should be blisters on one side. Flip them to the other side and roast for another 5 – 10 minutes until blistered and slightly charred on the other side.
- Sprinkle and toss with 1.5 teaspoons Kosher Salt. Remove to a serving dish and serve warm.1.5 teaspoons Kosher Salt
Equipment
- Heavy Duty Aluminum Foil
- Zip Top Bag
- Measuring Spoon
Notes
- Alternative Instructions for Grill
- If you want to use the grill instead of the oven:
- Preheat the grill to 500°F.
- Oil the mini peppers as noted above.
- Place the oiled mini peppers directly on the grill.
- Cook for the same amount of time and flip as noted above.
- Finish with salt as noted above.
- If you want to use the grill instead of the oven:
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