Oven Roasted Bell Peppers and Onions
These oven-roasted bell peppers and onions are one of the most versatile things you can make - tender, caramelized, and packed with flavor in just 30 minutes on a single sheet pan. Pile them into fajitas, layer them onto sandwiches, toss with pasta, or serve as a simple colorful side dish. Once you make them, you'll keep a batch in your fridge all week.
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Ingredients
This is such a simple side dish to make, but it is packed with flavor! You will need:
- Striped Holland Pepper (Green Bell Peppers works well too!)
- Orange Bell Pepper
- Red Bell Pepper
- Red Onion
- Olive Oil
- Crushed Red Pepper
- Salt & Pepper
Looking for more delicious healthy side dish recipes? Give these reader favorites a try!
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How to Roast Bell Peppers and Onions
There are just a few simple steps to make this delicious and colorful dish. In fact, the prep time is only 5 minutes! Preheat the oven to 400 degrees. Then, slice the peppers and red onions into strips that are about ¼ inch thick.
Arrange pepper and onion strips in a single layer on a large baking sheet.
Drizzle with a little olive oil and sprinkle with crushed red pepper. Then, add salt and pepper to taste. Toss the pepper and onion mixture to coat evenly.
Place in a preheated oven on the center rack and bake at 400 degrees Fahrenheit for 25 minutes. Halfway through cook time, toss them and spread the peppers and onions back out in an even layer.
That is it! A simple, delicious and healthy side of veggies with a little bit of a kick in no time at all!
Ways to Serve Roasted Peppers and Onions
Roasted peppers and onions are endlessly versatile. Here are the most popular ways to use them:
- Fajitas - the classic use. Pile into warm tortillas with grilled chicken or steak, sour cream, and guacamole for an easy weeknight dinner
- Italian sausage sandwiches - layer onto a hoagie roll with sliced sausage for a street-fair classic at home
- Pasta - toss with penne, olive oil, and parmesan for a simple meatless dinner
- Rice bowls - serve over white or brown rice with your protein of choice for easy meal prep
- Eggs - add to scrambled eggs or an omelette for a savory, colorful breakfast
- Pizza topping - scatter over pizza dough before baking for a sweet roasted flavor
- On their own - honestly, straight from the pan with a little extra salt is hard to beat
How Long to Roast Peppers and Onions
At 400°F, roast peppers and onions for 25-30 minutes, stirring once halfway through. They're done when the edges are caramelized and slightly charred and the peppers are completely tender. If you prefer softer, more caramelized peppers, leave them in for the full 30 minutes. If you like a little more texture, pull them at 25 minutes.
Are Roasted Bell Peppers and Onions Healthy?
As a Registered Nurse, this is one of the side dishes I genuinely feel good about putting on the table. Bell peppers are one of the most nutrient-dense vegetables you can eat - a single red bell pepper delivers more than 150% of your daily Vitamin C, which supports immune function, skin health, and iron absorption. They're also rich in Vitamin A, potassium, and antioxidants including beta-carotene and quercetin.
Red onions add their own nutritional punch - they're one of the best dietary sources of quercetin, a flavonoid with anti-inflammatory properties that has been studied for its role in supporting heart health and immune response. Onions also contain prebiotic fibers that feed beneficial gut bacteria.
The olive oil in this recipe isn't just for flavor - it actually helps your body absorb the fat-soluble vitamins in the peppers more effectively. And at just 43 calories per serving with 3 grams of fiber, this is a side dish that genuinely earns its place on the plate.
Variations to try
Try different varieties of onions
I used red onion to make this dish. However, sweet onions, yellow onions or white onions also work well.
Add different seasoning
The ingredients were kept very simple here, but there are all sorts of ways to dress up this recipe. You could add in a ½ teaspoon of garlic powder to the existing recipe. Italian seasoning would also taste amazing tossed in with the peppers and roasted onions. Or you could even add some fresh basil before serving it.
Use different peppers
Try out different pepper varieties! I think this dish would taste great with poblano peppers or it would be fun to try with mini peppers.
How to Store Roasted Peppers and Onions
Store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat well in a skillet over medium heat or in the microwave. Do not store at room temperature.
Roast at 400°F for 25-30 minutes, stirring once halfway through. They're done when the edges are caramelized and the peppers are completely tender.
Yes - they keep well in an airtight container in the refrigerator for up to 4 days. They're great for meal prep and the flavor actually improves overnight.
Any bell pepper works well - red, orange, and yellow are sweeter and caramelize more beautifully than green. Using a mix of colors gives you the best flavor and makes the dish visually stunning.
This post was originally published February 19, 2020 and updated March 25, 2026 with new tips, storage information, and frequently asked questions.
Oven Roasted Bell Peppers and Onions
Ingredients
- 1 Striped Holland Bell Pepper You may also use green or yellow bell pepper.
- 1 Orange Bell Pepper
- 1 Red Bell Pepper
- 1 Medium Red Onion
- 1 Tablespoon Olive Oil
- 1 Teaspoon Crushed Red Pepper this can be adjusted depending on preference for heat/spice.
- Salt & Pepper to taste
Instructions
- Place oven rack in center of the oven. Preheat oven to 400 degrees Fahrenheit.
- Slice peppers and onion into strips about ¼ inch thick.
- Arrange pepper and onion slices on a baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper and crushed red pepper.
- Toss to coat evenly.
- Bake for 25 minutes.
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