Pan Roasted Sweet Peppers

Oh my goodness sweet mini peppers are just so great.

I have used them for so many low carb and WLS friendly meals…anything from Bell Pepper Nachoes to a quick stovetop dinner of Philly Cheesesteak Chicken!

I love keeping them in the house for a snack. I have been known to spread some hummus or Laughing Cow Cheese® inside a couple. I love how easy they are to work with and that I can use a couple for a dinner and leave the rest for later without worrying about wasting a large pepper.

And they are so sweet and delicious! I personally buy them at Aldi whenever they are available and the price is so reasonable.

This time around I decided to toss them in a pan on the stove top to add to my lean protein entree! Simple flavors that are so wonderful. Sometimes under-doing it is best!

How do you like you use sweet mini peppers?

I’ll link some of my favorite recipes below :)

Sweet Pepper Nachos 

Philly Cheese Chicken Skillet

Grilled Sausage and Pepper Skewers

Pan Roasted Sweet Peppers

Course: Vegetables

Cuisine: American, Stove Top

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 43kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 lb sweet mini peppers
• ▢ 1 tsp olive oil
• ▢ 1/4 tsp sea salt

Instructions

• ▢
  Remove stems from peppers, cut in half lengthwise and remove seeds.
• ▢
  Heat a non-stick skillet to medium-high heat. Add olive oil (or cooking spray).
• ▢
  Add peppers to the pan. Season with sea salt and let cook 8-10 minutes, stirring occasionally, until starting to both blister and soften.

Nutrition

Serving: 0.25cup | Calories: 43kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3550IU | Vitamin C: 145mg | Calcium: 8mg | Iron: 1mg