Name: Roasted Peppers & Onions
Total time: 35 min
Ingredients: 1 medium red bell pepper, sliced; 2 medium yellow bell peppers, sliced; 1 medium orange bell pepper, sliced; 1 large red onion, cut into 12 wedges; 2 tablespoons extra-virgin olive oil; 0.75 teaspoon salt; 0.5 teaspoon ground pepper; 1 tablespoon lemon juice; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons roughly chopped fresh basil

Roasted Peppers & Onions

4.3

(6)

4 Reviews

Roasted peppers and onions complement just about everything, from grilled and roasted meats to seafood. This easy and colorful low-carb side dish is sure to become a staple.

Liv Dansky

Updated on September 19, 2023

Reviewed by Dietitian

Jessica Ball, M.S., RD

Tested by

Learn more about our food philosophy and nutrition parameters.

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Are Roasted Peppers Good for You?

Yes, they are! Bell peppers are a nutrient-dense vegetable. They are packed with vitamin C, which has antioxidant properties and helps support your immune system. One medium bell pepper contains over 100% of the daily value of vitamin C. Bell peppers are low in calories and high in nutrients, making them one of the best vegetables to eat for weight loss.

There are several reasons why vegetables are so good for your health. Adding a wide variety of colorful vegetables, like red, yellow and orange bell peppers, to your diet can help you meet the recommended amount of vegetable servings a day.

What Peppers Are Good for Roasting?

We use multicolored sweet bell peppers for roasting in this recipe. Using a mix of colors gives the dish a nice presentation, but it isn't necessary flavor-wise. Red, orange and yellow peppers are all mild, sweet and similar in flavor so it's up to you if you want to use just one color or mix it up. Green bell peppers are also good for roasting, but they tend to be less sweet and more bitter than their more vibrant counterparts. If you mix them up with roasted onion or a sweeter variety of pepper, you may not notice the difference, so don't rule them out. Large peppers with a little heat like poblanos or Anaheim peppers work well for roasting too by themselves or mixed with sweet peppers, depending on how hot the individual peppers are and how hot you want the dish to be.

What Do I Serve with Roasted Peppers and Onions?

Roasted peppers and onions are good as a stand-alone side dish or served alongside anything from steak or chicken to fish or shrimp. You can also use them as a taco topping, in a sandwich, as a quiche filling or tossed with pasta or rice. They make a great hot dog, sausage or hamburger topping too!

Can I Freeze Roasted Peppers and Onions?

Yes, you can but with some limitations. They are best served right away as a side dish, taco or salad topping where they can offer freshness and crunch. But you can use frozen, thawed roasted peppers and onions in things like quiche and scrambled eggs where the softer texture that results from freezing and thawing will be less noticeable. To freeze roasted peppers and onions, spread them out in an even layer on a baking sheet before freezing and transfer them to a storage container after they are frozen to prevent them from sticking together. You can keep frozen peppers and onions in the freezer for up to three months.

Additional reporting by Hilary Meyer and Jan Valdez

Ingredients

1 medium red bell pepper, sliced
2 medium yellow bell peppers, sliced
1 medium orange bell pepper, sliced
1 large red onion, cut into 12 wedges
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh basil

Directions

Preheat oven to 425°F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.
Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.
Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

Equipment

Large rimmed baking sheet

Originally appeared: EatingWell.com, June 2020; updated December 2022

Nutrition Facts (per serving)

75	Calories
5g	Fat
8g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1/2 cup
Calories 75
% Daily Value *
Total Carbohydrate 8g	3%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 1g	2%
Total Fat 5g	6%
Saturated Fat 1g	4%
Vitamin A 1475IU	29%
Vitamin C 128mg	142%
Folate 36mcg	9%
Sodium 295mg	13%
Calcium 17mg	1%
Iron 1mg	3%
Magnesium 14mg	3%
Potassium 219mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.