Mamta's Kitchen

Baked Red Peppers and Onions

Baked Red Peppers and Onions

Steve Lister

This dish can be served as a side dish with any meal, including a barbecue. They can also be served with Pita Bread Pockets of various sorts. Serves 4-6


  • A couple of peppers (red/yellow/orange/green), de-seeded and chopped into large chunks

  • A couple of onions, chopped into thick slices/chunks

  • Olive oil for cooking

  • Parsley or other herbs of choice, chopped

  • Sea salt

  • Freshly ground peppers (optional)


  1. Toss the onions and peppers separately in olive oil and salt (also pepper, if used). If you are only making a small amount for a few people, then do them together.

  2. Get your griddle pan red hot and put the onions in, they will sizzle.

  3. When they have softened a little and got some charring marks on them, take them out and place them in a foil bag or a covered dish.

  4. Do the same with the peppers

  5. Mix in a handful of parsley and then cover/seal the bag/dish and place in a warm (not hot) oven/hot plate, until ready to serve.


  • Any left over from this dish can be mixed/stir-fried with rice to make a red pepper Rice.

  • Notes from Mamta;

  • 1. You can roast these in a hot oven, 200˚C/400˚F/Gas Mark 6, for 35-45 minutes or on a BBQ, wrapped in aluminium foil.

  • 2. You can a few chilli flakes or other spices at step one.

  • Also see BBQ Selection and Marinade Selection.

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