These oven-roasted bell peppers and onions are perfectly tender with delicious golden brown edges. You can serve them over salads, pizza, in tacos, with sausages, and more!
I first made roasted peppers and onions for the Sheet Pan Shrimp Fajita Tacos while writing the Taco Tuesday Cookbook. They were a hit and one of my family’s favorite taco recipes. For them, roasting the veggies enhanced their flavors and made a delicious addition to the shrimp, and I couldn’t agree more.
As simple as it is to make, these roasted bell peppers and onions make a colorful and completely healthy addition to any meal.
By the way, if you don’t have a copy of my Taco Tuesday Cookbook yet, you are totally missing out! Grab your copy below and be sure to use these roasted pepper and onions for your next taco night!
The Taco Tuesday Cookbook
These recipes will make every taco night the most exciting meal of your week! Eat great tacos, at home.
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How to Roast Peppers and Onions in the Oven
Something about roasting brings out the nutty, sweet flavors of veggies and gives them a golden, caramelized texture. To get the perfect veggies with a little crisp on their edges, you’ll want to slice them the same size. Onions tend to cook faster than peppers, so if you prefer them tender and less crispy, slice them a little thicker.
- Preheat the oven to 400F.
- Add the veggies to a baking sheet, drizzle with olive oil and season with and your choice of spices and herbs. Toss to combine.
- Bake the peppers for 20 minutes until they are tender and golden brown.
What Temperature to Roast Peppers and Onions
As for all vegetables, the best roasting temperature is 400F. It’s high enough to give them a golden brown exterior while keeping them tender. You can always bump up the temperature to 425F MAX, but be sure to keep an eye on them around the 20-minute mark.
You’ll also want to make sure you are using an oil with a high smoking point, such as olive oil, avocado oil, and canola oil. These oils can handle high temperatures without setting off the smoke alarms.
Serving Oven-Roasted Pepper and Onion Strips
Oven-roasted peppers and onions can be used just like roasted vegetables. Over salads, inside wraps, on pizza, or to make chicken fajitas.
I find them particularly delicious on a sausage and pepper sub or over a bowl of greens with a fried egg, but I’ll let you do the deciding.
If you’re in the mood for more roasted veggies recipes, these Fall Roasted Vegetables and Bacon & Brussels sprouts will rock your world.
Roasted Peppers and Onions
- 1 yellow bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 1 to 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon seasoning of choice, I used taco seasoning
- Preheat the oven to 400F.
- Add the veggies to a large baking sheet, toss with the olive oil and seasonings. Space the veggies evenly out, in a single layer.
- Bake for 20 minutes, before carefully give the veggies a toss. Roast for another 10 minutes or until tender and golden brown.