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Pan Roasted Mini Sweet Peppers / Quick Roasted Mini Peppers

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Pan Roasted Sweet Peppers or Pan Roasted Mini peppers are one of the easiest recipes that can be prepared in a jiffy with simple ingredients when the kids don’t prefer them to eat it raw.

I love to eat it raw but my kid doesn’t like the raw one. So I make this simple pan roasted recipe for my kid. She loves the pepper this way along with bread crumbs.

I sliced the mini peppers so that the bread crumbs coats it well. It can also be roasted as a whole without slicing but due to the shiny and smooth skin, the breadcrumbs may not stick to that. So, If you use breadcrumbs, just slice the peppers and use. Otherwise, simply roast it with salt and pepper and enjoy.

Mini Sweet peppers are the miniature version of the ordinary bell peppers. They look very bright. The taste, flavor and texture are exactly similar to the bell pepper but it gives a sweet taste.

It is very crunchy and generally eaten raw as a vegetable snack. Other than eating it raw or as a salad, it can be stuffed with cheese or paneer, roasted, sauteed and pureed.

When there is a season, I buy it in bulk and store them in my refrigerator. They stay fresh for 2 to 3 weeks when covered in a dry plastic wrap. Just before cooking, I wash them and wipe them using kitchen towel.

Mini Sweet peppers are low in calories and loaded with good nutrition. It is an excellent source of vitamin A, C, Folic acid and fiber.


Basic Information:

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2


10 Sweet peppers

1 tbsp olive oil

Salt to taste

Ground black pepper to taste

1/3 cup bread crumbs

Video Recipe:

Recipe with step by step pictures:

1) Wash the sweet peppers well in the running water. Wipe it using the kitchen towel. Slice each pepper into rings as shown in the picture. Remove the seeds and stem.


2) Heat olive oil in a frying pan. Once the oil spreads over the pan, add the sliced sweet peppers.

3) Mix it well so that the oil coats the sweet peppers well.


4) Roast it till it shrinks from it’s original size. It takes less than 5 minutes.

5) Add salt to taste, ground black pepper to taste and then bread crumbs.


6) Mix it well so that the bread crumbs coats each slice properly. Once the slices are moist and shrunk in it’s size, the bread crumbs coats well.


7) Once the bread crumbs are coated well with the slices, turn of the stove.

8) Serve hot.

Serving Suggestions:

1) Pan roasted sweet peppers can be eaten as a snack or appetizer along with a dip.

2) Most of the time, I make this recipe for my kid’s after school snack or as a side dish for any south Indian meal. It generally goes well with all kind of food/maincourse.



1) The whole sweet peppers can be roasted as it is.

2) Addition of breadcrumbs gives a nice taste and kids would love it. but bread crumbs coats the sweet peppers well only if it is sliced and roasted.

3) Instead of pepper any other masala can be used.

4) Remove the seeds and stem before adding the sliced peppers to the pan. Seeds sometimes tend to burst.

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