roasted peppers

This is a recipe I made years ago and have continued to make over and over again.  There were bags of miniature red, yellow and orange peppers at the store and this recipe came back to mind.  You can use large peppers too.  In all honesty, I have always used the big ones because I have never been able to find the smaller ones.  Green peppers work too.

Preheat the oven to 425.

In a bowl mix together 1/4 cup balsamic vinegar, 1/4 cup cider vinegar, 1/4 cup olive oil, juice of half a lemon and salt and pepper.  Put the peppers in a baking pan, pour the mixture over the top.  Bake for about 20 minutes or until the peppers get tender and black. 

They are delicious at room temperature or hot.  An easy side dish and looks pretty too. 

Comments (Archived):

  1. yanyanpei

    so pretty, I have been craving for grilled pepper these days. Have you tried to make Grilled Shishito Peppers with sea salt?

    1. Gotham Gal

      I haven’t but they are my faves.

  2. daryn

    Perfect timing, we just so happen to have a bag of the little mixed color peppers in the fridge waiting to be cooked tonight! I was going to just char them on the BBQ, but this looks like a tasty and easy alternative.

  3. danaardi

    They were yummy as was the rest of the dinner. Thank you

    1. Gotham Gal

      Our pleasure. So good to see you.

  4. alisa

    What happens to the seeds in the middle when you roast them whole? I always wondered that with the mini peppers, especially.

    1. Gotham Gal

      Totally edible. They just soften up

  5. skysurfer172

    Stuffed with chopped meat and bread crumbs, also yummy!

    1. Gotham Gal

      Ooh. I like that idea