If you can find seedless mini peppers at your supermarket, this simple recipe for Pan-Seared Mini Bell Peppers is effortless to prepare and enjoy. It’s great on its own, added to pita with hummus, or chopped in a tossed salad or on a pizza.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 10 minutes

Serves: 4


  • 1 Tbs. extra-virgin olive oil

  • 1 bag mini bell peppers (about 14-16 oz.)

  • 2 sprigs thyme

  • 1 Tbs. red wine vinegar

  • 1/8 tsp. kosher salt


  1. In a large pan over medium-high heat, heat the oil until shimmering. 

  2. Sauté the peppers with the thyme until the peppers are charred in spots, 3–5 minutes. 

  3. Add the vinegar and salt and stir to combine. Remove from the heat.

Nutrition Information

Per serving (¾ cup):

  • Calories: 60

  • Total fat: 3.5 g

  • Sat fat: 0 g

  • Carbs: 6 g

  • Fiber: 2 g

  • Total sugar: 4 g

  • Added sugar: 0 g

  • Protein: 1 g

  • Sodium: 65 mg

Spring & Summer Vegetables cover


Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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