Balsamic Roasted Mini Peppers
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Easy to make and flavorful these roasted peppers can go along with any meal. Serve with meat or fish or just eat as a snack.
- Prep Time : 5 min
- Cook Time : 40 min
- Ready Time : 45 min
- 2 lb. multicolored Bellafina peppers
- 1 red onion, diced
- 1/4 cup extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- kosher salt to taste
- 1 teaspoon Dijon mustard (optional)
Preheat oven to 430 F.
Cut larger mini peppers in half, leaving the smaller ones whole. Arrange peppers in a 3 qt. rectangular dish and drizzle with olive oil , vinegar, and Dijon mustard. Add rosemary, garlic powder, and salt and toss until peppers are nicely coated. Bake for 35-40 minutes.
From the kosherologist