Baked Peppers and Onions

There is something so comforting about the aroma of roasting vegetables filling the kitchen on a busy weeknight. When I want a meal that is healthy, incredibly budget-friendly, and practically makes itself, I always turn to this Vegetarian Baked Peppers and Onions recipe. It combines tender red potatoes and sweet caramelized onions for a hearty, wholesome bite that feels like a warm hug without breaking the bank.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins Yields: 4 Servings

Ingredients

• 1.5 lbs (680g) Green bell peppers (approximately 5 medium peppers)
• 1 lb (454g) Small red potatoes
• 1 Large yellow onion (approx. 10 oz / 283g)
• 0.25 cup (60ml) Extra-virgin olive oil
• 1 tsp (6g) Kosher salt (adjust to taste)
• 0.5 tsp (1g) Freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C) and ensure the oven rack is positioned in the center.
2. Wash the 1.5 lbs (680g) of green bell peppers, remove the seeds and white membranes, and chop them into roughly 2-inch (5 cm) pieces.
3. Scrub the 1 lb (454g) of small red potatoes thoroughly to remove any dirt, then cut them into 1-inch (2.5 cm) slices or chunks.
4. Peel the large yellow onion and cut it into large chunks, keeping the size relatively consistent with the peppers for even roasting.
5. Transfer all the chopped vegetables into a large, shallow ovenproof dish or a rimmed baking sheet.
6. Pour the 0.25 cup (60ml) of extra-virgin olive oil over the vegetables and toss well with tongs or your hands to ensure every piece is coated.
7. Sprinkle the vegetables evenly with 1 tsp (6g) of kosher salt and 0.5 tsp (1g) of freshly ground black pepper.
8. Bake for approximately 30 minutes, giving the vegetables a stir halfway through, until the potatoes are fork-tender and the edges of the onions are golden brown.

Nutritional Information

• Calories: 176 kcal
• Total Fat: 7g
• Carbohydrates: 26g
• Dietary Fiber: 4.5g
• Sugars: 5.5g
• Protein: 3.5g
• Sodium: 12mg

Pro Tips for the Perfect Roast

To ensure your Vegetarian Baked Peppers and Onions come out perfectly caramelized rather than soggy, follow these chef-approved tips:

• Mind Your Cuts: Since potatoes are denser than peppers and onions, cut the potatoes slightly smaller (about 1 inch) than the peppers (2 inches). This ensures everything finishes cooking at the exact same time without the peppers burning before the potatoes are tender.
• Don’t Overcrowd the Pan: This is the golden rule of roasting. If the vegetables are piled on top of each other, they will steam instead of roast. Use two baking sheets if necessary to spread them out in a single layer for that delicious, charred edge.
• High Heat is Key: Don’t be tempted to lower the temperature below 425°F (220°C). You need high heat to caramelize the natural sugars in the onions and peppers quickly, giving you a sweet flavor profile and crispy texture.
• Add Herbs at the End: If you want to add fresh herbs like parsley or basil, sprinkle them on after baking. If you prefer woody herbs like rosemary or thyme, toss them in with the olive oil before baking for an aromatic infusion.

Frequently Asked Questions

Can I make this dish ahead of time for meal prep? Yes, this is an excellent meal prep recipe. You can chop all the vegetables up to 24 hours in advance and store them in airtight containers in the fridge. Toss with oil and spices right before baking. Cooked leftovers stay fresh in the refrigerator for up to 4 days.

What should I serve with Vegetarian Baked Peppers and Onions? This dish is incredibly versatile. It works beautifully as a side dish for grilled meats or tofu, but it can also be the star of the show. Try tossing the roasted mixture with pasta, serving it over a bed of quinoa, or tucking it into a warm pita with hummus for a complete vegetarian meal.

Can I use Russet potatoes instead of Red potatoes? While you can use Russet potatoes, red potatoes (or Yukon Golds) are preferred for this recipe because they are waxy rather than starchy. Waxy potatoes hold their shape better during roasting, whereas Russets may crumble or become mealy when cubed and roasted at high heat.

I hope you give this Vegetarian Baked Peppers and Onions recipe a try this week! It is truly proof that eating well doesn’t have to be complicated or expensive. Whether you are serving it as a colorful side dish or using it as a base for a grain bowl, the sweetness of the roasted peppers combined with the earthy potatoes is a flavor combination you’ll want to return to again and again. Happy cooking!