Mini Peppers – Sweet and Simple

When we were up at our friend’s beautiful second home near Shaver Lake, our hostess Sharon Kinney shared a fun and simple way to prepare those cute little sweet peppers.

Hostess Sharon Kinney preparing mini peppers

Hostess Sharon Kinney preparing mini peppers

Olive oil and Mini peppers make an easy, sweet and colorful side dish

Olive oil and Mini peppers make an easy, sweet and colorful side dish

Place them whole in a large skillet, drizzle with some olive oil and pan roast them low and slow for about an hour and a half.  They will shrink down and caramelize. 

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Before plating perhaps sprinkle on a little salt and pepper.  Serve them whole and let guests cut off their little green stems. 

Mini peppers make a sweet and colorful side dish, and couldn’t be easier to prepare. There will probably be a few left over. 

The next night Sharon de-seeded the leftover peppers and tossed them in some couscous – a tasty and colorful addition. 

Mini peppers make a tasty and colorful addition to couscous

Mini peppers make a tasty and colorful addition to couscous

I’ve read that peppers contain about three times the vitamin C of oranges, as well as being a good source of vitamin A, so in addition to being delicious and easy to prepare, turns out they are really good for you, too!