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;

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13650]

Content copyright ©2001-2023 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2023 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to