Have you got a mini pepper haul? Looking for ideas? I got you. We’re onto a good thing.
This is kind of like deconstructed stuffed mini peppers tossed with spaghetti. For those who like the idea of stuffed mini peppers, but a) don’t have the patience for trying to stuff tiny vegetables, and b) want a big hearty dinner, not a cute appetiser.
The mini peppers are slowly caramelized so they are super sweet, melt in the mouth delicious. We then balance that sweetness with the salty tang of feta cheese and it’s just perfect.
If you love sweet peppers as much as I do, be sure to check out this Sweet Pepper, Chickpea & Mozzarella Salad for next time!
Ingredient Notes & Substitutions
- Mini peppers are a firm favorite around here but they can be expensive and aren’t always available. If sweet romano or pointed peppers are more cost effective or available for you, you can absolutely use them instead. Just slice them into rings and then halve the rings, and the cook time should end up about the same.
- Feta cheese is the ideal choice for this recipe because it balances out the sweetness of the peppers so well and adds pockets of creaminess. I have tried it with lots of pecorino instead, but that didn’t balance it quite as much. So I would highly recommend sticking with the feta.
- Long pasta shapes such as spaghetti or linguine are my go-to for this recipe, but there’s no reason not to swap in a short pasta shape such as penne if you wish.
- Shallots can easily be swapped for thinly sliced red or white onion.
- I like to use basil in this dish, but parsley and/or chives work too.
Serving Suggestions & Additions
This recipe serves 3 adults, or 2 adults + 2 kids.
- Want more veggies? Feel free to throw a handful of chopped spinach in at the same time as the fresh herbs.
- Want more protein? Reduce the pasta a little and add some butter beans or chickpeas to the pan in Step 2.
- Side Salad Ideas: Chickpea Salad with Avocado, Mozzarella & Tomato (easy!) or Vegetarian Italian Salad with Crispy Chickpeas (my fave!).
- Side Veggie Ideas: Put your air fryer to work making this Spicy Air Fryer Eggplant (Aubergine) or Air Fryer Broccoli Parmesan.
Mini Sweet Pepper Pasta
Turn a batch of sweet mini peppers into a tasty dinner with this easy recipe. Colorful caramelized mini peppers and feta cheese are the perfect sweet – salty flavor combo and dinner is ready in just over 30 minutes!
Ingredients
- â…“ cup (80 ml) extra virgin olive oil
- 1 lb (450 g) mini peppers, seeds removed and sliced
- 2 shallots, thinly sliced
- 1 teaspoon red wine vinegar
- 2 cloves garlic, sliced
- 2 teaspoons mixed Italian herbs
- 1 bunch fresh basil (and/or parsley or chives), chopped
- ¾ cup (100 g) feta cheese, crumbled
- 9 oz (250 g) dried spaghetti
- optional – grated pecorino for topping
Instructions
- In a deep sided saute or frying pan, heat the olive oil over a low heat. Add the shallots and mini peppers and saute, stirring often, until they are reduced, very soft and jammy. This will take somewhere between 20-30 minutes depending on how thinly sliced your peppers are, how much surface area your pan has, the type of pan you use, and how hot it is.1/3 cup extra virgin olive oil, 1 lb mini peppers, 2 shallots
- About 15 minutes into this process, set your pasta cooking according to package instructions.9 oz dried spaghetti
- Add the garlic and dried herbs to the pan and keep cooking over a low heat until the garlic is soft. Then turn off the heat and add the red wine vinegar. Set aside, off the heat, while you wait for the pasta to be ready.1 teaspoon red wine vinegar, 2 teaspoons mixed Italian herbs, 2 cloves garlic
- Once the pasta is al dente, reserve a bit of the cooking water and then drain. Add the pasta to the pan with the peppers and shallots. Toss through, adding splashes of the cooking water to loosen things up as you go.
- Add the feta cheese and basil and toss through again, off the heat, just until it is fully combined. Keep adding little splashes of pasta water if you need to. The feta will soften and some of the smaller pieces may melt but you aren't trying to melt it all – you still want lots of distinct pieces of feta.3/4 cup feta cheese, 1 bunch fresh basil (and/or parsley or chives)
- Serve into bowls, with a little pecorino or parmesan cheese on top if you wish.optional – grated pecorino for topping
Calories: 697kcal, Carbohydrates: 77g, Protein: 20g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 39mg, Sodium: 502mg, Potassium: 622mg, Fiber: 7g, Sugar: 10g, Vitamin A: 5077IU, Vitamin C: 196mg, Calcium: 302mg, Iron: 3mg