Add a pop of colour to your meals with a rainbow medley of vibrant bell peppers! Make a big batch today so you can portion them, freeze ‘em, and then pull them out whenever you want a convenient veggie option at your fingertips. Serve as a side, pile them onto pizzas, or toss with cooked noodles with just some Parm and a splash of pasta water.
Serve with 4 oz (113 g) lean protein and 1 cup cooked grains.
4 large bell peppers, assorted red, orange, and yellow
1 red onion
2 tbsp olive oil
- Slice peppers and red onion. Place in Multipurpose Steamer; cover and microwave on high 5 min, or until veggies are soft. Toss with seasoning and oil.
- If making ahead, divide into portions and freeze for up to 1 month.
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Arrange veggies on pan in a single layer. Roast 13–15 min, or until tender and starting to crisp.