Roasted tri-color peppers and red onion

SmartPoints® value per serving
Total Time
40 min
15 min
10 min
This is an incredibly versatile dish that can stand alone as a side dish, top cooked meats and fish as a chunky sauce or stir into pasta, rice or other vegetables for a delicious variation. The red, yellow, and orange peppers roast at the same pace and produce an eye-catching color combination. Ready in 40 minutes, these peppers pair well with flakey white fish, such as grouper or roasted chicken. Add some steamed brown rice for a full plate. Substitute thyme or parsley for a different herb profile. Line your baking sheet with foil to eliminate clean-up.


Olive oil cooking spray

1 spray(s)

Uncooked bell pepper(s)

1 item(s), medium, red variety, cut into 1 1/2-inch pieces

Uncooked bell pepper(s)

1 item(s), medium, yellow variety, cut into 1 1/2-inch pieces

Orange bell pepper

1 medium, cut into 1 1/2-inch pieces

Uncooked red onion(s)

1 large, cut into 1/2-inch wedges

Olive oil

1 Tbsp


2 tsp, or fresh thyme, or a combination, chopped

Table salt

½ tsp

Black pepper

¼ tsp


  1. Preheat oven to 425°F. Spray large baking sheet with olive oil nonstick spray.
  2. Combine bell peppers and onion in large bowl; spray with nonstick spray and toss until coated. Add oil, rosemary, salt, and black pepper; toss until coated evenly.
  3. Spoon vegetable mixture onto prepared baking sheet and spread to form even layer. Roast 10 minutes; turn vegetables. Roast until browned in spots and tender, 10–15 minutes.
  4. Per serving: 3/4 cup


Make it ahead. Prepare this dish as directed. Transfer to an airtight container and let cool. Cover and refrigerate up to 3 days. To serve warm, transfer the vegetable mixture to a microwavable dish. Cover with a sheet of wax paper and microwave on High, stirring several times, just until warmed through, about 3 minutes. To serve at room temperature, let the dish stand out up to 2 hours.