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Roasted peppers and onions complement just about everything; from grilled and roasted meats to seafood. This easy low-carb side dish, with its vibrant color and simple flavor, is sure to become a staple.

EatingWell.com, June 2020; updated October 2022

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Recipe Summary

active:
15 mins
total:
35 mins
Servings:
6
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What Peppers Are Good for Roasting?

We use multi-colored sweet bell peppers for roasting in this recipe. Using a mix of colors gives the dish a nice presentation, but it isn't necessary flavor-wise. Red, orange and yellow peppers are all mild, sweet and similar in flavor so it's up to you if you want to use just one color or mix it up. Green bell peppers are also good for roasting, but they tend to be less sweet and more bitter than their more vibrant counterparts. If you mix them up with roasted onion or a sweeter variety of pepper you may not notice the difference, so don't rule them out. Large peppers with a little heat like poblanos or Anaheim peppers work well for roasting too by themselves or mixed with sweet peppers depending on how hot the individual peppers are and how hot you want the dish to be.

What Do I Serve with Roasted Peppers and Onions?

Roasted peppers and onions are good as a stand-alone side dish or served alongside anything from steak or chicken to fish or shrimp. You can also use them as a taco topping, in a sandwich, as a quiche filling or tossed with pasta or rice. They make a great hot dog, sausage or hamburger topping too!

Can I Freeze Roasted Peppers and Onions?

Yes, you can but with some limitations. They are best served right away as a side dish, taco or salad topping where they can offer freshness and crunch. But you can use frozen, thawed roasted peppers and onions in things like quiche and scrambled eggs where the softer texture that results from freezing and thawing will be less noticeable. To freeze roasted peppers and onions, spread them out in an even layer before freezing and transfer them to a storage container after they are frozen to prevent them from sticking together. You can keep frozen peppers and onions in the freezer for up to three months.

Additional reporting by Hilary Meyer 

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.

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  • Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.

  • Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

Nutrition Facts

1/2 cup
75 calories; protein 1.2g; carbohydrates 7.6g; dietary fiber 1.7g; sugars 3.7g; fat 4.8g; saturated fat 0.7g; vitamin a iu 1474.9IU; vitamin c 128.1mg; folate 36.3mcg; calcium 17.4mg; iron 0.6mg; magnesium 13.7mg; potassium 219.1mg; sodium 295mg.
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