The increasing demand for food safety stimulated research regarding their nutritional content as well the risk associated with consumption of foodstuffs contaminated by heavy metals and/or toxins. This study was designed to determine heavy metal content and proximate composition of Capsicum annuum (Pepper) and Onions (Allium cepa L.) obtained from two farming communities of Kazaure Local Government, Jigawa State, Nigeria. The heavy metals were analyzed using Atomic Absorption Spectrometer (AAS), while the proximate compositions were carried out using standard methods of Association of Official Analytical Chemists (AOAC, 1980). The heavy metal levels determined were based on plants dry weight, the mean level of Pb, Cd and Mn were not detected from the pepper obtained from Gada farming community, while Zn, Cu and Fe were found to be 1.5±0.10, 0.74±0.02 and 4.21±0.33mg/kg respectively. Onion obtained from Gada area showed no any detectable level of Pb, however, Cd, Mn, Zn, Cu and Fe were found to be 0.002±0.001, 0.11±0.001, 1.8±0.20, 0.91±0.03 and 3.85±0.36mg/kg respectively. The soil sample of this area showed that the mean heavy metal level of Pb, Cd, Mn, Zn, Cu and Fe were found to be 0.20±0.002, 0.16±0.02, 231.1±7.00, 47.4±4.11, 32.2±5.00, 200±8.00mg/kg respectively. The proximate analysis of the two varieties of vegetables Capsicum annuum(Pepper)and Allium cepa L (Onion) from two farming areas revealed that the onion showed higher ash, moisture, carbohydrate, fibre, crude fat and protein content than that of pepper as well the Gada farming area has higher proximate content than Firji farming area. The ash, moisture, carbohydrate fibre, crude fat and protein content for onion obtained from Gada were 6.10±0.20, 9.30±1.00, 64.00±5.00, 4.47±1.00, 14.60±2.10 and 13.70±0.01 respectively. While for pepper were found to be 4.35±0.10, 5.70±0.15, 62.94±0.0, 2.61±0.01, 12.70±0.10 and 11.70±0.13 respectively. The ash, moisture, carbohydrate fibre, crude fat and protein content for onion obtained from Firji were 5.20±0.20, 8.20±1.00, 60.00±5.00, 3.89±1.00, 11.50±2.10 and 11.60±0.01 respectively and that of pepper were 3.34±0.10, 3.90±0.15, 59.34±0.01, 1.91±0.01, 10.40±0.10 and 9.80±0.13% respectively. Conclusively, the levels of metals in the vegetable samples differed between the two sampling site but were found to be within the permissible level set by FAO/WHO specifications and the vegetables can be used as sources of nutrients based on the proximate analysis obtained.