Oven Roasted Peppers And Onions
This oven roasted peppers and onions recipe is ready in less than 25 minutes. It's a versatile dish to serve as a topping or as a side dish.
Servings 4 Servings
Calories 68kcal
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.
Nutrition
Calories: 68kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 158mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2071IU | Vitamin C: 133mg | Calcium: 16mg | Iron: 1mg