1 pound Baby Bell Peppers
2 TBSP Olive Oil
1/4 TSP Chili Flakes
A pinch of corse salt
Bake on 350 for 35-45 minutes

I have many vegans in my life.  One in particular has chosen the vegan path due to health reasons and although she is highly motivated it is a struggle at times for her, more so when she is entertaining, since she wants to stay true to her new dietary needs and at the same time serve her guests delicious treats when they come for parties.  Now, since the holidays are in full swing, I decided to come up with a recipe with her in mind.  

Yes, I have created bell pepper recipes in the past, but this one is different.  It is not only a great side dish and perfect to top off a salad, but it also happens to be a perfect finger food that is ideal for parties.  The prep is simple and it turns out delicious!

Start by washing and allowing the baby bell peppers to dry. Leave the stems on as it makes them even more perfect for finger food if you are serving as an appetizer.

If it is for just me and my husband I prepare one pound, but if I am prepping for a party I will make 2-3 pounds since they seem to disappear off the platter quickly.

Place the baby bells into a large bowl to season.  Use 1 to 2 tablespoons of olive oil per pound of baby bells.  Season with about 1/4 teaspoon of chili flakes per pound.  If you have a non-spicy persons amongst you try seasoning with a hint of paprika in lieu of chili flakes.  Remember, just like chili flakes a little paprika goes a long way so season accordingly.  Add some corse salt.  Mix it up well in the bowl until all of the baby bell peppers are covered with olive oil and seasonings.  Spread the bell peppers out onto a foil covered cookie sheet or baking tin.  Truth be told I most often use a cookie sheet covered with foil when I am roasting vegetables to make the clean up easier on myself!  Make sure they are spread out evenly and not sitting on top of one another while roasting. 

Bake the baby bells uncovered for 35-45 minutes in a preheated oven at 350 degrees.  I usually let them cook for the full 45 minutes.  Let them cool and they are ready to serve. 


Vegan, vegetarian, gluten free, diary free, keto, paleo, side dish, salad topper, appetizer.   

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