The baked mini peppers or baked sweet peppers are a colorful and tasty summer side dish!
I used small, colorful peppers ranging from yellow to orange to red.

You can replicate using friggitelli peppers or friarelli [literally that fries], small peppers typical of the Campania tradition with a sweet or slightly spicy taste if harvested while still green.
Friggitelli are particularly appreciated for their high digestibility.

We consume the fruit of the peppers.
^{Green peppers are less ripe, hence less sweet but can cause digestive issues.
Yellow and orange peppers are ripe peppers.
Red peppers are fully mature, thus sweeter [with a higher carbohydrate content including sugars than green peppers].}
Having digestive issues, I choose red or yellow mature peppers with sweet flesh.
^{In the Accu-Check diet meter, you will find indicated the CHO count per serving:
• a serving of 300 g raw weight [150 g cooked weight] of grilled peppers → CHO 20.1.}

Sweet peppers can also be consumed raw as a snack or salad, they can be cooked whole or cut and deseeded, and they are excellent with sauce or stuffed.

I cooked them simply in the oven: light baked mini peppers.
You can keep them crunchy or extend the cooking time to make them softer.
If the skin bothers you, they peel easily.

Peppers are among the vegetables that in cases of hyperglycemia, prediabetes, and type 2 diabetes could [conditional] cause a rise in blood sugar levels, so they should be consumed in moderate doses, and it’s advisable to monitor their glycemic response.