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 roasted bell peppers and onions in a skillet

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.

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.

red and yellow bell peppers strips in a bowl

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 with chicken and rice.

chicken breast with roasted bell peppers and rice

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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 34 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.