Preheat your oven to 425ºF.

Remove any seeds and membranes from the peppers before slicing them into thin strips. Cut the onion into matching strips.

Toss the peppers and onion in the olive oil before seasoning with the salt, garlic and onion powder, and black pepper.

Divide the veggies between two half sheet pans. Gently shake the pans to evenly spread the veggies out.

Place the pans on the bottom and middle rack in your oven and bake for 20 minutes before switching the pans' rack position. Bake for an additional 20-25 minutes until the veggies are tender crisp and slightly browning around the edges.

Garnish with freshly chopped cilantro and a squeeze of lime juice. Use the veggies right away or let them cool briefly before packing in airtight containers and refrigerating or freezing.