Step-by-Step Instructions
1. Prepare the Peppers
Preheat your oven to 200°C (400°F). Wash the mini peppers thoroughly and pat them dry with a kitchen towel. Using a paring knife, slice each pepper in half lengthwise. You can choose to leave the green stems on for a rustic look and an easy “handle” for finger food, or trim them off if you prefer. Remove any large seeds or white ribs from the interior.
2. The Cheesy Filling
Arrange the pepper halves in your baking dish, skin-side down. They should be nestled closely together but in a single layer. Generously fill each pepper cavity with shredded cheese. Don’t be afraid to mound the cheese slightly; it will melt down and fill the pepper perfectly as it roasts.
3. Add the Signature Topping
Sprinkle a pinch of nigella seeds over the top of each cheese-filled pepper. The dark seeds against the white cheese create a beautiful visual contrast that looks professional with zero effort.
4. Roast to Perfection
Place the dish in the center rack of the oven. Bake for 12 to 15 minutes. You are looking for the peppers to soften slightly while the cheese becomes bubbly and develops charred, golden-brown spots. For an extra-crispy top, you can turn on the broiler for the last 60 seconds of cooking.
Tips for the Best Roasted Peppers
Achieving the Perfect Melt
For the best “cheese pull,” try grating your cheese fresh from a block. Pre-shredded cheeses are often coated in potato starch to prevent clumping, which can affect how smoothly they melt in the oven.
Storage and Reheating
While these are best served hot and fresh, you can store leftovers in an airtight container in the refrigerator for up to three days. To regain that “just-baked” texture, reheat them in an air fryer or toaster oven at 180°C for 3–4 minutes rather than using a microwave.
Flavor Variations to Try
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The Spicy Kick: Slice a tiny piece of jalapeño and tuck it under the cheese before roasting.
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The Mediterranean Twist: Use crumbled feta cheese mixed with a little cream cheese instead of mozzarella.
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The Herb Infusion: If you don’t have nigella seeds, a sprinkle of dried oregano or “everything bagel” seasoning works beautifully.
