Recipe

Tender roasted peppers and onions with golden brown edges. They make a delicious and healthy topping for salads, wraps, fajitas, and more!

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

overhead view of skillet filled with chicken strips and roasted peppers and onions

Roasted Onions and Bell Peppers

Laura fuentes holding a skillet of food standing in front of a blue door

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 use an oil with a high smoke point, such as olive, avocado, or canola oil.

Laura standing in kitchen cutting red bell peppers into slices

How to Roast Peppers and Onions in the Oven

To get the perfect veggies with a little crisp on their edges, 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 veggies, roast them for 20 minutes until 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.

skillet with chicken strips and roasted peppers and onions

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.

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Roasted Peppers and Onions

Servings: 4 cups

Prep Time: 5

Cook Time: 30

Tender roasted peppers and onions with golden brown edges. They make a delicious and healthy topping for salads, wraps, fajitas, and more!

5 from 23 votes

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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.