Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Blistered Mini Bell Peppers
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 5 min
- Yield: 4 servings
With just a handful of ingredients and a hot oven, this roasted pepper side dish practically makes itself. The colorful mini bell peppers and red onion get sweet and lightly charred, then a hit of balsamic, herbs and feta ties everything together right at the end. It’s equally good warm or at room temperature, making it ideal for busy weeknights or make‑ahead entertaining. Serve it alongside almost anything — roast chicken, grilled fish, pork or even steak — and it fits right in.
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Toss 1 pound mini bell peppers with 2 tablespoons olive oil, 1 small red onion (sliced into rings), 1/2 teaspoon kosher salt and a big pinch of red pepper flakes. Roast at 450 degrees F on a preheated baking sheet on the bottom oven rack until charred in spots, 18 to 20 minutes, tossing halfway through. Drizzle with 1 tablespoon balsamic vinegar and toss again. Top with torn parsley and crumbled feta.
Looking for Something Else?
Related Pages
- Rigatoni with Chicken and Bell Peppers
- Chicken with Baby Bell Peppers
- Garden Slaw with Fennel and Bell Peppers
- Scalloped Potatoes With Tomatoes and Bell Peppers
- Spinach-Chickpea Quiche with Bell Peppers
- Steak with Bell Peppers
- Potato and Bacon Hash with Bell Peppers
- Spanish Stuffed Bell Peppers
- Frittata-Filled Bell Peppers