Roasted Mini Peppers

🧂 Ingredients

• 1 lb mini peppers

  (16 ounces)
• 2 tablespoon olive oil

  (2-3 tablespoons, extra virgin)
• ¼ teaspoon each, salt & pepper

  (to taste)
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano

  (or thyme, or basil, or Italian seasoning)
• ¼ cup Parmesan cheese

  (dry grated)

Instructions

• 1 Preheat your oven to 400°F (205°C/Gas Mark 6) and line a large-rimmed baking
  sheet with parchment paper or aluminum foil.
• 2 With a chef's knife, slice 1 lb mini peppers in half lengthwise. *You may find
  seeds or membranes in larger mini peppers which can be easily removed with your
  fingers or a paring knife.
• 3 Transfer your sliced peppers to the baking sheet. Toss them with 2 tablespoon
  olive oil ¼ teaspoon each, salt & pepper, ½ teaspoon garlic powder, 1 teaspoon
  dried oregano, and ¼ cup Parmesan cheese.
• 4 Arrange the peppers in a single layer across the baking sheet.
• 5 Bake the mini peppers at 400°F (205°C/Gas Mark 6) for about 20 minutes or until
  they become tender. Serve immediately.

Nutrition Info