Thursday, March 19, 2015

Roasted Baby Pepper Appetizer! (17 Day Diet Friendly)

Roasted Baby Pepper Appetizer
This post will be quick, just like the recipe I am about to share with you! Roasted Baby Peppers! I call it the Easiest Pepper Appetizer ever because it's incredibly easy to make and it's incredibly delicious. If you know me well I have probably given this recipe to you or made it for you. So you know how scrumptious they are.  Everyone always, and I mean always asks for the recipe after they've tasted it. I gladly give it to them because the recipe is so basic it doesn't even need to be written down. I've brought this appetizer to countless number of dinner parties because #1 it's ease, #2 it's amazing taste and # 3 everyone's reactions to it…I feel like a rock star every time I make it! My Roasted Baby Peppers recipe is always a hit and it's gone before most people have even gotten a chance to eat one. They are truly that good.

Ok, so how do you make them you ask. Very simple; actually so simple you won't even need to print this recipe. Coat baby peppers with olive oil and salt n pepper, roast in the oven at 400 degrees for 20 minutes, and eat.Yep, that's it. While they are roasting, they will puff up and turn a golden brown. After you take them out of the oven they will deflate and become soft but slightly crispy. Baby peppers are sweet so when you add the salt to them, they have this sweet and salty taste which keeps you going back for more. They also look so beautiful and rustic because of the multicolors….bright orange, yellow and red with bright green stems. Yes, keep the stems on because there is no fork required for these beauties…simply pick them up by the stem and pop one in your mouth…the stem falls off easily. I love to add a drizzle of balsamic vinegar to give it an added layer of flavor. I also serve them with gorgonzola on the side and they compliment each other well. They are also amazing served with baguette slices…Pop one of those babies on top and and let your mouth dive in! The really great thing about this pepper recipe is that they can be eaten at hot, at room temperature or cold. How many apps can you count on for that?

My mom and Stan came over for dinner tonight and of course I had to make it 17 Day Diet Friendly, so these appetizers were the perfect choice. Everyone gobbled them up like there was no tomorrow. So the next time you are having friends or family over or you are going to a party and need an appetizer…search no more because this recipe will impress all! Just be prepared to feel like a rock star because everyone will ask how you made it! Salute to the best tasting and easiest Roasted Baby Pepper Appetizer ever!
I call it the easiest pepper recipe ever
Drizzle some balsamic vinegar over the top
It's my go-to appetizer recipe
Sweet and Salty, healthy and delicious!
Just before baking add olive oil and salt n pepper
20 minutes later you have amazing Roasted Baby Peppers that you just pop in your mouth…no fork required.
Delicious as is, or serve with balsamic vinegar, gorgonzola or baguette bread!
Roasted Baby Peppers (Appetizer): (Click to print recipe)

Preparation and cook time: 20 minutes

Serves 4-6


  • 24 multicolor baby peppers, stems on
  • 1/4 cup olive oil
  • salt n pepper
  • balsamic vinegar
  • optional: serve gorgonzola cheese and baguette on the side
Preheat oven to 400 degrees. Place peppers on a baking sheet and add olive oil and a generous amount of salt and pepper. Bake in oven for 20 minutes or until peppers are golden brown and soft to the touch. Let sit out for 5 minutes. Place peppers on a platter and drizzle balsamic vinegar to tops of peppers. Serve gorgonzola cheese and baguette bread on the side.

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