Roasted Bell Peppers in Sweet Onion Marinade

If being a vegetarian means eating something like this, then it might not be such a bad idea after all!


I posted a recipe for the mini bell peppers in the past, but now wanted to add a recipe for these meaty and delicious bell peppers as well. While the mini peppers win in presentation, I think regular sized peppers would have to win in taste. They just have more flesh to them and when you bite into one, they have a different mouth feel then the baby ones.


I served mine with baked yellow potato, drizzled with some salted butter and sprinkled with cheese. I have been trying to stay away from starchy foods and instead replace my diet with fresh veggies and some protein. This evening I really wanted a potato so, I skipped the meat and had myself a delicious potato and bell pepper dinner.



5 from 1 reviews
Roasted Bell Peppers in Sweet Onion Marinade
Serves: 4 servings
  • 4 bell peppers (various colors)
  • 1 large sweet onion
  • 5 tbsp vinegar
  • 3 tbsp olive oil
  • 1 tsp salt (to taste)
  • 1 clove garlic, pressed
  • 3 tbsp chopped parsley
  1. Roast washed bell peppers in the oven at 350F, rotating on each side until the skin puffs up and peppers brown up slightly.
  2. Remove into a dish and cover with lid or plastic wrap. Let sit for 10-15 minutes (to make the peeling easier).
  3. Peel and chop the onion. Rinse it under cold running water to remove any bitterness.
  4. Add salt, vinegar, garlic & oil, mix & set aside.
  5. Once the peppers are cool enough to handle, peel each pepper removing the skin, but leaving the stem(optional) (for presentation only).
  6. Line a dish with ½ the prepared onions, place the peeled peppers on top. Cover with the rest of the onions. Let sit for 1-2 hours, refrigerated.
  7. *The peppers can be eaten right away, but are better once they have marinated and absorbed some of the aromatic onion and the vinegar.
Nutrition Information
Serving size: 1 bell pepper


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