Roasted Peppers & Onions


AFA108A0-8321-49EE-B57C-98B8FBEE8D46My husband went crazy over these Roasted Peppers & Onions! He told me they were so good that the next time he wants me to make sausage with them for a complete meal. The man LOVES any color pepper as long as it’s not spicy hot peppers. This would make a great vegetable side dish for your holiday meals.

Source: Favorite Brand Name Country Christmas.




Ingredients – I cut the recipe in

half since I made it only

for my husband. The recipe

card below will be the full recipe.



Spray a baking sheet with cooking spray.



Wash the peppers and pat dry with a

paper towel. Cut off the top, scrape

out the inside seeds and discard.

Cut the pepper into 1” pieces.

Peel the onions and cut into quarters.

Place peppers and onions

on the baking sheet.



Spray veggies with cooking oil.



Bake in a preheated 375 degree

oven for 20 minutes and stir.



Combine the cumin, basil

and Italian seasonings.



Remove pan from the oven and

sprinkle with the seasonings.



Turn the oven to 425 degrees and

put the pan back in the oven for

20 more minutes or until they

start to brown on the bottom.



Remove from the oven, toss the

cooked vegetables and serve.


Roasted Peppers & Onions



  • 6 bell peppers, different colors
  • 4 small onions
  • 1 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 1/4 tsp ground cumin


  1. Preheat oven to 375 degrees.
  2. Spray a baking sheet with cooking oil.
  3. Wash the peppers and pat dry with a paper towel. Remove the top, insides and discard them. Cut the flesh of the peppers into 1″ pieces.
  4. Peel the onions and quarter them with a knife.
  5. Mix the veggies together and place them on the baking sheet.
  6. Spray the veggies with cooking oil.
  7. Bake for 20 minutes and stir.
  8. Combine the seasonings and sprinkle them over the veggies.
  9. Turn the oven to 425 degrees.
  10. Bake the veggies 20 more minutes or until they start to brown and crisp.
  11. Remove to a plate and serve.





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