Welcome to the world of simple base recipes. This oven-roasted peppers and onions recipe is ready in less than 25 minutes. It's a versatile dish. The options for using them are endless, including topping or seasoning.
This roasted bell peppers recipe is a fantastic technique to add colors and flavors to the meal. Make and store them in large batches to enhance your food effortlessly.
With easy-to-find ingredients, the roasted peppers and onions in the oven are prepared and cooked by following simple steps like this roasted mini peppers, or this roasted jalapeno. So, next time, if you are looking for an easy and quick way to add some depth of flavor, this recipe is the keeper.
Crisp outside and moist inside have a great texture and look in various colors, making this recipe more appreciable. Use these as an add-on ingredient and see the delicious transformation it's bringing into the dish.
Roasting the peppers enriches the natural sweetness and brightens the flavors of the peppers. And the onion slices combined form a delicious combo.
How to make oven roasted peppers and onion
No matter if you want to keep it basic, or spice it up with Cayenne pepper. The customization options are limitless. And this easy oven-roasted peppers and onion is the best add-on as a topping for burgers, and tacos. Or toss it in the salad or sprinkle as the garnish you serve for dinner tonight.
Bell pepper. Add multicolored bell peppers, like 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. It compliments the roasted bell peppers and adds a subtle sweetness and a crunchy texture.
Grape seed oil. It is one of my reliable options for providing extra deliciousness and wholesome flavor. Olive oil is also another equivalent option to try out.
Apple cider vinegar. Infusing the bell pepper slices with apple cider vinegar adds up mild acidity. This can be substituted with white vinegar, or on the other hand, skip using this.
Red pepper flakes. I would highly recommend using this. Gives the bell peppers a minimal kick without being over-spicy.
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.
In a mixing bowl, add these sliced bell peppers, onion, grape seed, oil, apple cider vinegar, red pepper flakes, and salt.
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!!
Other chili peppers. Chili peppers come in various colors, sizes, and spice levels. These oven-roasted peppers and onions also work well for making with other chili pepper vanities. So try attempting different peppers to suit your personal preference.
Zucchini. Zucchini has a soft texture and complements bell peppers and onions well. Cut them into stripes and add them to the bell peppers for roasting. This pairing works perfectly with oven-roasted peppers and onion to serve as a hearty side dish.
Mushroom. Mushrooms do not have a flavor but are brilliant in absorbing their co-ingredients. You can also add other vegetables like potatoes to create your own blend(something similar to this hot roasted vegetables).
Italian seasoning. Sprinkle Italian seasonings and swap grapeseed oil with olive oil. That's it. You have made an excellent topping for homemade Italian pizza. Otherwise, toss with pasta for refreshing flavors.
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 like,
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 store
Refrigerate. Transfer the leftovers to an airtight container and refrigerate for up to four days.
To reheat. Gently rewarm the roasted peppers and onions in the oven at 300°F or microwave.
Freeze. Transfer the leftovers to a freezer-safe container or the Ziploc bags to store for about three months.
To thaw. Leave them overnight in the refrigerator before heating. Or gently microwave it.
Recommended tools for making this recipe
Baking Sheet. A spacious stage for your peppers and onions to roast.
Silicone Spatula. This tool is perfect for flipping and turning your oven-roasted peppers and onions.
Oven Mitts. A fashionable yet functional kitchen accessory to protect your hands. No recipe should come with a side of singed fingers!
Printable recipe card
Oven roasted peppers and onions
- 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
- 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.