Lunchbox Peppers Sauteed in Garlic and Olive Oil

Lunchbox peppers are mini, sweet-tasting little peppers that can be eaten in salads, stuffed, baked, or simply sautéed with some garlic and olive oil. They are delicious and perfect to serve as a side vegetable with some grilled meats or fish. They can be added to sandwiches or just eaten by themselves, as a snack.

These mini bell peppers are packaged in a mix of red, yellow and orange colors. One package will suffice as side dish.  If you plan to serve them to company, make 2 packages, because after one taste, your family and friends will come back for seconds, and more!

To prepare; pop open a bag and sauté the peppers in a large skillet with some olive oil, garlic and salt.  No need to embellish these peppers, they are simple fare, yet very flavorful.  I like to slow cook them, turning them until they're slightly charred on each side.  They need time to cook; slowly sauté them.  These peppers are so yummy that it's worth the extra time it takes to cook them.

Summer is a slow and lazy time for my family.  It's a time when we don't have to rush to make a meal.  We enjoy cooking fresh vegetables especially when cooking these little lunchbox peppers which give off an amazing aroma, making the house smell so delicious; it's what summer foodies like to do!
Try them; you'll get hooked on them as we did!

Lunchbox Peppers Sautéed with Garlic and Olive Oil
  • 1 package of Mini Peppers
  • 2 Tbsp. olive oil, and maybe extra
  • 3 garlic cloves, sliced
  • salt and pepper to taste
In a large skillet, heat olive oil on low heat.  Add garlic and peppers, and cover with a large splatter screen.  Sauté on the lowest heat, turning the peppers every few minutes until they are slightly charred and softened.  Add some salt and pepper, to taste. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons.  Remove and transfer them to a serving platter and serve.  Cover with foil wrap to keep them warm until you are ready to serve them.
Serves 4
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