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Roasted Peppers & Onions

vegetable · Ninja oven · 425°F · convection roast · 2 of 2 racks · 25 min · proven

Hands-on
19 min
of 49 min total
Servings
4
max 4 per cycle
Calories
151
per serving
Protein
2.4 g
per serving
Attention required19 of 49 min
61% of the cook time is unattended

Ingredients

IngredientAmountGramsFDC
bell peppers
seeded, sliced into 1/2-inch strips
 4 each 670 2258590
yellow onions
halved and sliced
 2 each 400 790646
olive oil 2 tbsp 27 171413
salt 3/4 tsp 4.5 746775
black pepper 1/2 tsp 1.2 170931

Method

  1. Preheat oven to 425F, convection roast. (5 min)unattended
  2. Seed and slice the peppers, halve and slice the onions. (12 min)
  3. Toss on the sheet pan with olive oil, salt, and pepper. Spread out — do not pile. (3 min)
  4. Roast 25 min. (25 min)unattended
  5. Stir once. (1 min)
  6. Cool and portion. (3 min)

Nutrition per serving

NutrientAmount
Calories151
Protein (g)2.4
Carbohydrate (g)19.9
Fat (g)7.0
Fiber (g)3.9
Sugar (g)11.3
Sodium (mg)437

Computed from USDA FoodData Central values on each ingredient, divided by batch servings. Not hand-entered.

Storage & variety

Fridge life
4 days
Freezer
No
Reheat quality
fair
Cuisine
mexican

Do not freeze — thaws watery and structureless. This is a Wednesday component, or a Sunday component you eat first.