Name: Roasted Peppers and Onions
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 red bell pepper, sliced; 1 orange bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion; 1/2 teaspoon smoked paprika; 1/4 teaspoon oregano; 1 teaspoon avocado oil or olive oil; salt and pepper to taste

I love having roasted peppers and onions on hand since they go well with almost everything and every meal!

You can eat them on their own as a tasty side dish or you can get creative and add them to sandwiches, pasta, salads, and more.

But how do you perfectly roast peppers and onions without completely burning them and maintaining their rich flavor? Lucky for you, I have a quick and easy recipe on how you can roast bell peppers and onions the right way!

Contents

How to roast peppers and onions

It is always best to have roasted peppers and onions handy in case you need a tasty vegan side dish or an additional flavor to your meal. These oven-roasted peppers and onions can perfectly substitute or complement your seasonings!

Ingredients:

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion

1/2 teaspoon smoked paprika

1/4 teaspoon oregano

1 teaspoon avocado oil or olive oil

salt and pepper to taste

Instructions:

Preheat your oven to 400 degrees F.

Slice your bell peppers and onions if you haven’t yet. Place the sliced bell peppers and onions in a large bowl and drizzle with olive oil. Add your salt and pepper and seasonings. Toss to coat.

Spread the coated vegetables in a single layer on a baking sheet.

Bake for 20 to 25 minutes or until the peppers and red onions are tender and charred in spots.

Transfer the vegetables to a large serving bowl. Serve immediately.

More notes and tips for the best roasted peppers and onions

Roasting peppers and onions on a sheet pan in the oven is pretty hard to mess up. But, if you want more tips on how to make this recipe even tastier or you just do not want to risk doing any mistakes, then I have here more notes and tips for the best roasted peppers and onions!

You can definitely use sweet bell peppers in this recipe.
The onions will shrivel up more than your peppers so if you want them to be more tender and not super crispy, I recommend cutting the onions into larger cuts so that they can be cooked at the same time as the peppers.
Toss the roasting peppers and onions a few more times if you want a crispier result.
To add more flavor, you can toss it with lemon juice, basil, and/or parsley.
No, you do not need to use different colors of bell peppers – just make do with what you have. The red, orange and yellow bell peppers are all mild in flavor and have their own natural sweetness anyways.
You can also use green bell peppers but they can be less sweet and more bitter than the other three colors of bell peppers.
To add more flavor, you can season with salt and pepper, or adding paprika would be good to if you want a little bit of heat.

What to serve with roasted pepper and onions

Again, you can perfectly eat these roasted peppers and onions by themselves as a side dish. Or, you can toss them in other meals to add more flavor.

If you like the latter option, I have here some recommendations on what you can serve with roasted peppers and onions!

Steak, chicken, fish, or other seafood.
Taco salad topping
In a sandwich
Quiche filling
Air fryer Pizza topping
Fajitas
Italian sausage or hamburger topping
And more!

How to store roasted pepper and onion leftovers

If you have any roasted pepper and onion leftovers, you can store them for up to 3 to 6 months in the freezer inside a heavy duty freezer storage bag or an airtight freezer storage container in the freezer!

Be sure to spread your roasted peppers and onions in an even layer first before freezing to prevent them from sticking together.

To reheat, you can throw them in the microwave and heat for 30 seconds. Stir or shake them, then reheat for another 30 seconds. Again, make sure you have to spread the peppers and onions into an even layer.

If you are planning to reheat using an oven, preheat your oven to 400 degrees F, arrange your peppers and onions in a single layer, and bake for 15 to 25 minutes or until warm.

You can also reheat it on a stovetop. Just saute in a pan with a light amount of oil over medium to medium-high heat for around 5 minutes.

Are roasted peppers and onions healthy?

You may think that the nutritional benefits of certain vegetables might go down once you cook them in a certain way but that is not always the case. For example, in this case, bell peppers are generally packed with vitamin C and other antioxidant properties to help your immune system.

And no, roasting them will not change their nutritional benefits. In fact, roasting them is just one other way for you to prepare and eat the remaining bell peppers you have lying in your kitchen.

The same goes for onions. Onions are great to help with digestion since it is rich in fiber. It also has many other health benefits including reducing the risk for cancer and heart disease. And no, roasting your onions will not do anything bad to it.