Smoked Bell Peppers and Onions
Sweet bell peppers and red onions tossed with smoky spices and olive oil, then slow-smoked until tender and lightly charred. The perfect side dish for BBQ, burgers, bowls, and more.
Servings: 6 servings
Calories: 90kcal
Ingredients
- 4 large bell peppers, quartered (any color)
- 2 medium red onions, quartered
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- fresh basil leaves, optional ( for garnish)
Instructions
- Preheat your smoker to 250°F. If using a pellet grill, fill the hopper with your favorite wood pellets. I like to use either apple, cherry, pecan, or hickory for this recipe.
- Wash the bell peppers well, then slice them into quarters from top to bottom. Remove the seeds and white membranes. If the peppers are large, you can cut them into smaller pieces. Peel the red onions and cut them into quarters.
- In a large mixing bowl, combine the olive oil with the dried oregano, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Stir well to combine.
- Add the sliced peppers and onions to the bowl. Toss lightly until the veggies are evenly coated on all sides. You can even use your hands to toss everything together.
- Transfer the seasoned peppers and onions to a grill basket, foil pan, or a large sheet of heavy-duty aluminum foil. Spread them out into an even layer.
- Place the basket or pan directly onto the smoker grates and close the lid. Smoke for 30 minutes for crisp-tender peppers or up to 1 hour for softer, more caramelized veggies. I like to pull mine off at about 45-50 minutes. Don't open the lid too often to maintain consistent heat and smoke.
- Once the peppers and onions are tender and lightly charred around the edges, remove them from the smoker. Transfer to a serving dish and garnish with freshly chopped basil or parsley, if using.
- Serve immediately while warm, or let them cool and use in wraps, grain bowls, sandwiches, or salads throughout the week. Enjoy!
Notes
- Red onions are perfect for this recipe - they turn sweet and tender in the smoker- but yellow or sweet onions can be used if that’s what you have.
- A grill basket works best to prevent the veggies from slipping through the grates, but a foil pan or heavy-duty aluminum foil will also get the job done.
- If your peppers finish cooking before your main dish is ready, just tent them with foil and keep them in a warm oven (around 200°F) until serving.
- For stronger smoke flavor, use mesquite or hickory. For something milder and sweeter, go with cherry, apple, or pecan wood.
- Leftovers can be stored in the fridge for up to 4 days and reheated in a skillet, microwave, or even served cold in wraps and bowls. This recipe isn’t freezer-friendly - the texture of the peppers breaks down too much after thawing.
Nutrition
Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 394mg | Potassium: 312mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3600IU | Vitamin C: 143mg | Calcium: 30mg | Iron: 1mg
