These sweet pointed peppers recipe is a wonderful dish that’s very easy to prepare. Ladies and gentleman, you go here: When you want to create a dish that will bring smiles to faces and warm them, look no further than my tasty Sweet Pointed Peppers Recipe! If you’re looking for a great side dish for your holiday meals, Sweet Pointed Peppers is just the thing!
Roasted Red Peppers
Learn how to make Roasted Red Peppers marinated in the most incredible garlic sauce. Use them in sauces, salads, dips, sandwiches, or all on their own as a side dish. This recipe could not get any easier!
Everyone loves roasted red peppers! It makes for the best hummus, pasta sauces, pizza or sandwich toppings – you name it. For a recipe that takes such little effort and a very short list of ingredients, it’s surprising how seldom they’re made from scratch!
I have a funny story for you. My husband once bought red poblano peppers, thinking he was buying these sweet pointed red peppers. They do look similar and honestly most of the time I cannot tell the difference. Let me say first that it really doesn’t matter which you use in this recipe, you can really roast any pepper you like.
Well I roasted them and made this wonderful garlic sauce for them and then I served them with our dinner. Sure enough they were super spicy but you know what, we ate them all. They were so good I hadn’t even noticed anything, hubs was the one who got the super spicy pepper and smoke was coming out of his ears. Had to drink lots of water afterwards, but they were so incredibly good, nobody cared. However, if you cannot handle the heat, make sure you stick to the sweet variety.
Ingredients
This recipe is so easy to make! Just look at how short this list of ingredients is:
- Sweet pointed red peppers – You can use regular red bell peppers if you can’t find pointed peppers.
- Garlic – You can use as much or as little as you like. Fresh is always best!
- Olive oil – You can use any type of oil you like best. Mild flavored oils will work best.
- Water
- Salt – Season to taste.
- Parsley – If you’d like, chop up some fresh parsley to sprinkle and garnish over your peppers.
What Type of Peppers Can I Use?
While I used sweet pointed peppers, any type of pepper will work. Red peppers are sweeter which is why they’re a more popular option for roasting. The high heat can give off a slightly bitter flavor, so the sweetness of red peppers is great for counteracting this. That being said, yellow or green peppers will still be great roasted up and soaked in that garlic sauce!
Do you like a bit of heat? Try this recipe out with some red poblano peppers! They are big enough to give you some nice pieces of roasted pepper while offering a bit of a fiery kick.
How to Roast Peppers
- Grill the peppers: Preheat your BBQ over medium-high heat. Add the peppers and cook until charred and blistered on all sides. Set them aside to cool.
- Peel the peppers: To peel the peppers: cut the top off, then peel the blistered skin away. Slice the peppers lengthwise and remove the seeds. I usually find this easier to do under running water, it cleans them nicely and you’re done in no time.
- Make the sauce and serve: Whisk together the garlic, oil, water, and salt. Mix the peppers with the sauce, garnish with parsley, and serve.
What Else Can I Use Other Than the BBQ?
If you don’t have a BBQ or the weather simple won’t allow for it, you still have other options!
To use the oven: Place the peppers on a parchment paper lined baking sheet under the broiler set on high. Keep an eye on them, and turn the peppers once they char to get all sides.
To use the stovetop: If you have a gas range, you can hold the peppers with tongs and carefully char them over a flame. For other stovetops heat a skillet over high heat and allow the peppers to char on each side.
How to Serve
I love to serve my roasted red peppers in a bowl alongside dinner. They can be enjoyed all on their own, or sliced up to accompany each bite of meat, tossed into a salad, or on top of flatbreads or pizzas.
You can also use your roasted peppers in the morning mixed into some scrambled eggs, folded into your omelette, or baked into a frittata. Let us know your favorite ways to enjoy roasted red peppers!
Leftovers
Keep your peppers, with the garlic sauce, in an airtight container or a jar in the fridge. They will last 5-6 days. The longer they get to sit and soak up that sauce the better they’ll taste!
These peppers will last about 1 year in the freezer. You can store them with or without the sauce to your own discretion.
ROASTED MINI SWEET PEPPERS
In this 30-minute recipe, mini sweet peppers are tossed with olive oil, garlic, and Parmesan, then roasted until tender.
They make a wonderful side dish to almost any main dish you can think of, and the leftovers are very good, reheated or cold.
I have quite a few vegetable recipes on this website. I usually skip the starch at dinner and just serve two vegetable sides, so I’m always on the lookout for tasty recipes to vary the veggie rotation.
These roasted mini sweet peppers are a very popular side dish in our house. Everyone loves them, so I find myself making them quite often. I like that they are tasty, easy to make, and ready in less than 30 minutes.
INGREDIENTS
You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Mini peppers: I use 1 pint (an 8-oz bag). It’s fun to use different colors. I find that once cooked, this amount is perfect for two people.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Melted ghee is another good option.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Try using just half the amount listed, then taste and see if you’d like to add some more.
Spices: I use garlic powder and dried oregano. You can experiment with other spices and herbs if you’d like.
Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded.
INSTRUCTIONS
Making these roasted mini sweet peppers is easy! The detailed instructions are included below in the recipe card below. Here are the basic steps:
First, you cut the peppers in half lengthwise. Place them in a large bowl and toss them with olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
Now, arrange them in a single layer on a foil-lined rimmed baking sheet. Bake until tender, about 20 minutes in a 400°F oven.
EXPERT TIP
If your baking dish is broiler-safe, you can make this recipe even faster if you broil the peppers instead of roasting them. Broil them for just a few minutes and keep a close eye on them so that they don’t burn.
VARIATIONS
The best way to vary this recipe is by using different spices. A few options include onion powder, dried thyme, and chili powder.
You can also coat the peppers with melted butter or ghee instead of using olive oil.
SERVING SUGGESTIONS
This is such a versatile side dish. It goes with anything! But since I cook the peppers in a 400°F oven, I like to serve them with main dishes that I can cook in the same oven.
STORING LEFTOVERS
You can keep leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power. They are also excellent when served cold, just like you would serve antipasti.
VEGETARIAN STUFFED SWEET POINTED PEPPERS
Sweet pointed peppers are generally a type of red pepper – these came in an amazing color combination that included orange and deep purple, too – featuring a thin skin and a natural sweetness that’s hard to resist. They’re delicious when sliced and eaten raw or roasted like I did for this Vegetarian Stuffed Sweet Pointed Peppers.
Cauliflower rice, black beans and a mix of Italian-inspired seasonings and ingredients make for a hearty filling that lends this dish to being a main course or a summer side dish to serve along whatever you have on the menu. Skip the cheese, which is scant and just used to bind the filling, and these can be made vegan, too.
Vegetarian Stuffed Sweet Pointed Peppers
Serves: 2 Prep Time: 15 minutes Cooking Time: 35 minutes
INGREDIENTS
- 5 sweet pointed peppers, or equivalent
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 ¼ cups (10-ounce bag) cauliflower rice
- 1 15.5-ounce can black beans
- 1 large tomato, diced
- 3 cups fresh spinach, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Olive oil
- Fresh parsley to garnish, optional
INSTRUCTIONS
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
While oven is preheating, slice the peppers horizontally – leaving about 1 to 2 inches of space near the stem and the pointed end of the pepper. Carefully dig out seeds and ribs of the peppers.
Drizzle the inside of each pepper with a bit of olive oil. Bake peppers in preheated oven for 8 minutes. Remove from oven and set aside.
To make the filling, heat about 3 tablespoons olive oil in a large skillet over medium-high heat. Add minced onion and cook for about 5 minutes, until soft. Add in minced garlic and cook for another minute.
Add cauliflower rice to the skillet. If cauliflower rice is frozen, defrost it for about 1 minute in the microwave. Stir in rice and add dried oregano, dried parsley, dried basil, salt and pepper to the skillet.
Cook for about 3 to 5 minutes, until cauliflower rice just begins to crisp. Stir in diced tomato and chopped spinach, reducing heat to medium. Cook filling for 7 to 10 minutes, until flavors are combined.
Taste and adjust salt and pepper, as needed. Remove from heat and stir in ½ cup shredded mozzarella cheese.
Spoon filling into the peppers and return baking sheet to the oven for 20 minutes. Remove, garnish with fresh parsley, as desired, and serve.
NOTES
Serves up to 5 people as a side dish.
Sweet Pointed Pepper Salsa with Olives and Capers
Prep Time10 mins
Cook Time30 mins
Course: Appetizer, Main Course, Side Dish, Vegetables
Cuisine: Italian
Keyword: capres, garlic, italian, italian cuisine, italian food, olives, pointed pepper, side dish, vegetarian
Servings: 4
Equipment
- 1 vegetable peeler
Ingredients
- 2 red pointed peppers peeled, seeded, sliced
- 2 yellow (or orange) pointed peppers peeled, seeded, sliced
- 4 cloves garlic peeled and sliced
- fresh marjoram
- olive oil extra virgin
- 12 black taggiasca olives pitted and sliced
- 4 tsp capers
- black pepper
- salt
- some apple capers as decoration
Instructions
- Warm some olive oil in a cooking pot on a medium fire.
- Add the pointed pepper slices, the sliced garlic and the leaves of the marjoram.
- Let simmer for 30 minutes until soft. If the peppers start to stick to the pot, just add a splash of water.
- When the peppers are soft, add the capers (not apple capers), the sliced olives and a dash of olive oil. Season with pepper, salt and lemon juice to taste.Buon appetito!
Peppers stuffed with tomato, basil and feta
- 4 PERSONS
- CONTINENTAL
- AVERAGE 3 OF 5 STARS
INGREDIENTS
- 4 sweet pointed peppers (Sweet Palermo)
- 3 ripe plum tomatoes, cut into thin wedges
- 200g/7oz feta cheese
- 1 bunch of basil, just the leaves
- 4 sprigs of thyme
- 4 cloves of garlic, finely sliced
- 4 tablespoons of extra virgin olive oil
- coarse sea salt and freshly ground black pepper
AUTHOR OF THIS RECIPE
For a main course or as a hearty side, these stuffed sweet peppers are always a crowd pleaser. And stuffing possibilities are endless.
Preparation
What else: oven dish Preheat the oven to 190 degrees C / 375F / gas 5.
Lay the peppers one at a time on a chopping board and cut a T shape into them with the long part of the T running parallel with the stalk and the top of the T at the thickest part of the pepper.
Open them carefully and gently remove the seeds from the inside. Stuff the 4 peppers with the tomato wedges, feta cheese, basil, thyme and garlic. Try to avoid to break the peppers, they will lose too much liquid otherwise.
Close them softly and transfer them into an oven dish. Drizzle abundantly with olive oil, coarse sea salt and freshly ground black pepper.
Place the dish in the oven and leave for 20-25 minutes until they start to blister. Remove from the oven and let them cool.
They’re at their best at room temperature.