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Roasted Bell Pepper Medley

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  • Prep 20 min
  • Total 25 min
  • Servings 6
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Looking for an easy vegetable side dish? Then try this spicy bell pepper and onion medley - ready in just 25 minutes.
Updated Oct 8, 2010
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Ingredients

  • 1 lb miniature red, yellow or orange bell peppers
  • 6 small Italian pearl onions (cipolline), thinly sliced (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

Steps

  • 1
    Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
  • 2
    In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
  • 3
    Roast 10 to 12 minutes or until bell peppers are crisp-tender.
  • 4
    Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
  • 5
    Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you have a hard time finding the pearl onions, use regular green onions.

Nutrition

50 Calories, 2 1/2g Total Fat, 0g Protein, 6g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
210mg
9%
Potassium
150mg
4%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
100%
100%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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