This Oven-Roasted Peppers And Onions recipe is ready in less than 25 minutes; welcome to the world of simple base recipes. It's a versatile dish, and the options for using it are endless, including topping or seasoning.
I love this oven-roasted peppers and onions recipe for adding vibrant colors and bold flavors to any meal. To make dinner-prepping work more straightforward, I often store it in large batches for the following days.
With simple, easy-to-find ingredients, these roasted peppers and onions come together effortlessly in just a few steps(looking for a snacking recipe? Try these roasted mini peppers)!
So, next time, if you are looking for an easy and quick way to add some depth of flavor, this recipe is the keeper.
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Why You'll Love This Recipe?
⭐️It tastes delicious, crisp outside, and moist inside.
⭐️It's a great add-on condiment for tacos or sandwiches.
⭐️It is quick and effortless and stores well, too.
Ingredients
- Bell pepper: Add multicolored bell peppers, such as yellow, orange, green, and red. This blend is pleasing to the eyes and adds value to the food. I have used just the bell peppers; feel free to use other mild chili pepper varieties, like banana and poblano pepper.
- Onion: I've used red onions; yellow onions work great, too.
- Grape seed oil is one of my reliable options for providing extra deliciousness and wholesome flavor. You can also swap it for olive oil.
- Apple cider vinegar: Infusing the bell pepper slices with apple cider vinegar adds up mild acidity.
- Red pepper flakes: I highly recommend using this. It gives the bell peppers a minimal kick without being overly spicy.
How To Make Oven Roasted Peppers And Onions?
- Preheat the oven to 400°F.
- Cut the bell pepper length twice and remove the core.
- Slice the peppers and onion thinly a quarter inch in thickness.
- Add these sliced bell peppers, onion, grape seed, oil, apple cider vinegar, red pepper flakes, and salt in a mixing bowl.
- Gently toss until the seasonings coat the bell peppers.
- Bake for about 20 minutes or until the edges shrink and turn golden brown.
- Serve as a topping for burgers or tacos. Or serve as a side dish and enjoy!!
How To Use
- Topping. Make your pizza or taco more delightful by adding a layer of roasted bell peppers.
- Side dish. Serve as a complete side dish for any main courses.
- Garnish. Spread layer over salad or the meat dishes.
- Seasoning. It's a great addition that will work incredibly with pasta, chilies, or salsa.
♨️How To Adjust The Heat?
The bell peppers have no heat, while red pepper flakes add intense spiciness to this recipe.
The heat level depends on the amount of red pepper flakes you use. So, you can adjust the flakes in this recipe based on my heat tolerance.
Storage & Reheating
You can store leftover oven-roasted onions and peppers in an airtight container in the refrigerator for up to four days. Or transfer them to freezer-safe containers or bags and freeze them for up to three months.
To reheat, thaw them by gently placing them in the refrigerator overnight or using the microwave. Then reheat in the oven at 300°F or in the microwave.
FAQ
Add Italian seasoning and olive oil for a flavorful pizza topping, or toss with pasta for a fresh twist.
Apple cider vinegar adds a tangy depth to this dish but is optional. If you prefer milder flavors, you can swap lime juice or simple white vinegar.
The peppers and onions are done roasting when they start wilting and turning brown on the edges. This usually takes 20 minutes at 400°F. You can toss halfway through for even cooking. They burn quickly, so keep an eye on them during the final cooking stages.
You can try mushrooms, zucchini, asparagus, eggplant, broccoli, and cauliflower, and check this spicy roasted vegetables recipe for more ideas.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Oven Roasted Peppers And Onions
Ingredients
- 1 Red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 onion large
- 1 tablespoon grape seed oil / olive oil
- 1 tablespoon apple cider vinegar optional
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F.
- Slice the peppers
- Cut the pepper into two lengthwise.
- Carefully remove the core.
- And cut the pepper into thin strips of ¼ inch in thickness.
- In a mixing bowl, add the pepper strips, olive oil, apple cider vinegar, red pepper flakes, and salt.
- And toss until the seasonings coat the pepper strips evenly.
- And bake for about 20 minutes or until the edges shrink and turn golden brown.
- Serve as a topping for burger, or in the taco.
Notes
- Adjust the amount of red pepper flakes according to your spice preference in this recipe.
- Store the leftover oven-roasted peppers and onion in an airtight container in the fridge for up to 4 days or frozen in freezer-safe containers for up to 3 months.
- Reheat in the oven at 300°F or microwave after thawing in the fridge overnight or using the microwave.
Caroline says
Love that these are roasted for extra flavor and hands off cooking - so versatile, too.
pepperbowl says
I’m so happy that it was a hit, Caroline!
Roel says
This is really new to me and the timing is great coz Im really chaging my diet for good.
Thank you for sharing your recipes.
Sujatha Muralidhar says
Thank you! I'm happy the timing worked out, and I hope our recipes help with your new diet.
Janie says
I love using this over bake chicken! Its quite easy to make and the flavors are delicious!
suja md says
AMAZING! Thank you Janie!
Leora says
This recipe is very quick, easy, and delicious! I love that I didn’t have to constantly be stirring it on the stove top or worrying about them burning on the grill. Turned out great!
Sujatha Muralidhar says
Yay! So happy to hear Leora. I love simple and stress-free cooking too.