Ingredients
Scale
- 1 pint mini peppers (8 oz)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 tablespoons grated Parmesan
Notes
Added 3 tablespoons of pushed down parmesan and that was perfect! Maybe completely cut out the salt.
Nutrition
Calories: 113kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Sodium: 375mg | Fiber: 1g | Sugar: 4g
Directions
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
- Cut the mini peppers in half lengthwise. I usually leave the stem, I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
- Place the mini peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano and Parmesan.
- Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
- Bake them until tender, 20-30 minutes. Serve immediately.