This smoked bell peppers and onions recipe comes together in about an hour with just a splash of olive oil and a handful of pantry spices. The peppers and onions are lightly charred, tender, and full of sweet, smoky flavor. It’s a simple, versatile side dish you’ll want to make again and again because it pairs with so many meals.
If you enjoy cooking with sweet peppers, try smoked stuffed peppers, air-fryer sausage and peppers, taco-stuffed peppers, or baked stuffed peppers with ground beef next.
Smoked Bell Peppers on a Pellet Grill
- Low effort, big flavor. Slice, season, and let the grill do the work.
- Smoky and tender. Bell peppers and red onions soak up wood-fired smoke and become soft, sweet, and slightly caramelized — perfect for piling onto sandwiches, bowls, or plates.
Ingredients
- Bell peppers: Use any colors you like. The recipe works well with red, yellow, and orange peppers.
- Red onions: These become sweet and mellow when smoked. Yellow or white onions can also be used.
- Oil: A little olive oil or avocado oil to help the spices adhere.
- Seasoning: Dried oregano, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
How to Smoke Bell Peppers and Onions
Prep the vegetables. Wash the peppers, remove the stems, seeds, and membranes, and cut into quarters or smaller pieces if you prefer. Peel and quarter the onions. Keeping pieces similar in size helps them cook evenly.
Season. In a large bowl, whisk the olive oil with oregano, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Add the peppers and onions and toss until evenly coated — using your hands is quick and effective.
Smoke the veggies. Transfer the seasoned vegetables to a grill basket, disposable foil pan, or a sheet of heavy-duty foil for easy cleanup. Place on the smoker set to 250°F and close the lid.
Let the pellet grill do the work. Smoke for 30 minutes for crisp-tender peppers or up to 60 minutes for softer, more caramelized vegetables. Around 45 minutes is a good target: the peppers soften and develop a nice char without falling apart.
Serve. Remove from the smoker, transfer to a serving dish, and garnish with fresh basil or parsley if desired. Serve warm or cool and use throughout the week for meal prep.
Variations
- Add more vegetables: Zucchini, mushrooms, or halved cherry tomatoes work well. Cut everything to similar sizes so they cook evenly.
- Make it spicy: Add sliced jalapeños or a pinch of red pepper flakes for heat.
- Change the seasoning: Swap the herb blend for taco, Cajun, Italian, or Greek seasoning to match different cuisines.
- Add protein: Toss in sliced smoked sausage, smoked chicken breast, or leftover smoked steak to turn this into a heartier meal.
Smoking Tips
- Cut evenly: Keep pieces similar in size for uniform cooking and to avoid falling-apart vegetables.
- Use a basket or pan: A grill basket or foil pan prevents pieces from slipping through the grates.
- Adjust cooking time: Smoke longer for softer, more caramelized peppers or pull them earlier if you prefer a firmer bite.
- Garnish at the end: Fresh basil or parsley added just before serving brightens the flavors and presentation.
Make-Ahead Instructions
Slice and season the vegetables up to a day ahead and store them in an airtight container in the refrigerator. When ready, place them in a grill basket or foil pan and smoke as directed. Leftovers keep well for 3–4 days and can be eaten cold in wraps or reheated.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet or microwave, or enjoy them cold — they hold up well. Freezing is not recommended; the texture tends to become mushy after thawing.
Serving Suggestions
These smoked bell peppers and onions enhance a wide range of meals. Try them with:
- Smoked whole chicken, reverse-seared steak, smoked pulled pork, or smoked pork chops
- Tucked into wraps, burritos, or fajitas
- On grain bowls, baked potatoes, or tacos
- Stirred into pasta, mixed with eggs, or added to a breakfast casserole
- Layered into sandwiches or served with burgers
- Paired with grilled halloumi or tofu for a satisfying meatless main
They’re ideal for meal prep — make a batch and enjoy them all week.
More Smoked Veggie Recipes
-
Smoked Zucchini on a Pellet Grill
-
Traeger Smoked Corn on the Cob
-
Smoked Asparagus on the Pellet Grill
-
Smoked Cauliflower on a Pellet Grill
Printable Recipe
Smoked Bell Peppers and Onions
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
- 1/2 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 a mild wood like apple, cherry, or pecan, or choose hickory for a stronger smoke.
- Wash the bell peppers, remove stems and seeds, and slice into quarters. Peel and quarter the red onions.
- In a large bowl, combine the olive oil with oregano, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
- Add the peppers and onions and toss until evenly coated.
- Transfer the vegetables to a grill basket, foil pan, or heavy-duty foil and spread them in an even layer.
- Place on the smoker grates, close the lid, and smoke for 30–60 minutes depending on your preferred texture. About 45 minutes yields tender peppers with light char.
- Remove from the smoker, transfer to a serving dish, and garnish with fresh basil or parsley if desired. Serve warm or refrigerate for later use.
Notes
- Red onions become sweet and tender in the smoker, but yellow or sweet onions are fine substitutes.
- A grill basket prevents small pieces from falling through the grates; a foil pan or heavy-duty foil also works.
- If the peppers finish before your main dish, tent them with foil and keep warm in a 200°F oven.
- For stronger smoke use hickory or mesquite; for milder smoke use apple, cherry, or pecan.
- Leftovers store in the fridge for up to four days and reheat well; freezing is not recommended because the texture deteriorates.
Nutrition
| Carbohydrates: 11 g
| Protein: 2 g
| Fat: 5 g
| Sodium: 394 mg
Nutrition information is automatically calculated and is provided as an estimate.