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As simple as it is to make, these roasted bell peppers and onions make a colorful and completely healthy addition to any meal.

Roasted Onions and Bell Peppers
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.
Seasoning peppers and onions
You can use any seasonings you like: paprika, garlic powder, oregano, Italian seasoning, you name it! My go-to for roasted peppers and onions is homemade taco seasoning or plain ole salt and pepper.
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.

How to Roast Peppers and Onions in the Oven
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.
Once you slice and season the bell peppers and onions, roast them 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.

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.
Roasted Peppers and Onions

Ingredients
- 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
Instructions
Prep:
- 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:
- Bake for 20 minutes, before carefully give the veggies a toss. Roast for another 10 minutes or until tender and golden brown.
Ieva says
SImple yet lovely! We tried it with fajitas and as a side dish to pork chops too!
veenaazmanov says
I would love this combination with my Cheesy mashed potatoes Bowl or as a sandwich topping any day. Definitely yummy.
Lauren says
These roasted peppers and onions were perfect for the sausage sandwiches I made for dinner tonight – delicious, easy recipe – thanks!
Gianne says
It was so simple to make and the flavors were amazing. The peppers and onions were perfectly tender and caramelized. I will definitely be making this again!
Erik says
Wonderfully easy to follow recipe. Gonna use this to make a sausage and peppers sandwich now!