Sautéed Peppers & Onions
Nothing beats the amazing smell of peppers and onions cooking together in your kitchen! This colorful dish is perfect for anyone who wants to add more veggies to their meals without any fuss. The best part is how incredibly versatile these beauties are – you can use them in so many different ways!
Recipe Details
Timing & Servings: Active Time: 30 minutes, Total Time: 30 minutes, Serves: 12 people, Yield: 4 cups.
Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Immunity, Low-Sodium, Low-Fat, Soy-Free, Heart-Healthy, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 43 Calories, 3g Fat, 5g Carbs, 1g Protein.
Ingredients You’ll Need
Extra-virgin olive oil: You’ll need 2 tablespoons of good quality olive oil. This gives the veggies that perfect golden color and keeps them from sticking to the pan.
Bell peppers: Grab 4 beautiful bell peppers and slice them up. Any color works great – red, yellow, orange, or green. I love using a mix of colors because it makes the dish look so pretty!
Sweet onions: You’ll need 3 cups of sliced sweet onions. Vidalia or yellow onions work perfectly here. They get so tender and sweet when cooked this way.
Salt: Just 1 teaspoon of salt brings out all the natural flavors. Don’t skip this – it makes such a difference!
How to Make Sautéed Peppers & Onions
Step 1: Heat your olive oil in a large straight-sided sauté pan or Dutch oven over medium heat. Add all the peppers, onions, and salt to the pan. Cook them while stirring occasionally until the vegetables are tender and starting to turn golden brown. This takes about 18 to 21 minutes. You’ll know they’re ready when they smell amazing and look caramelized!
Easy and Quick Sautéed Peppers & Onions Version
Want to speed things up? You can cut your peppers and onions into smaller pieces – they’ll cook faster! Also, try turning up the heat to medium-high and stirring more often. This cuts the cooking time down to about 12-15 minutes. The veggies will still taste fantastic!
Serving Ideas
These peppers and onions are like a blank canvas for so many meals! Pile them on top of grilled burgers or sausage sandwiches. They’re amazing stuffed into quesadillas with some cheese. You can also layer them into casseroles or serve them alongside grilled chicken or steak. They even taste great on their own as a light side dish!
Storage
Store your leftover peppers and onions in the fridge for up to 5 days in a covered container. To reheat them, just warm them up in a skillet over medium heat for 2-3 minutes. You can also pop them in the microwave for 30-60 seconds. They taste just as good the next day!
Substitutions
No sweet onions? Regular yellow or white onions work just fine! You can swap the olive oil for avocado oil or vegetable oil if that’s what you have. If you want less salt, start with half a teaspoon and add more to taste. You can definitely make this recipe work with whatever you have in your kitchen!
Pro Tips
- Don’t rush the browning: Let the veggies sit for a few minutes between stirs. This helps them get those beautiful golden edges.
- Cut evenly: Try to slice your peppers and onions about the same thickness so they cook at the same rate.
- Use a big pan: Don’t crowd the vegetables or they’ll steam instead of getting nicely browned.
- Taste as you go: Add a little more salt at the end if needed. Every pepper and onion is different!
FAQs
Can I make these ahead of time?
You bet! These peppers and onions actually taste even better the next day. Just reheat them gently when you’re ready to eat. They’re perfect for meal prep too!
What’s the best type of pepper to use?
Any bell pepper works great! Red and yellow peppers are a bit sweeter, while green peppers have more bite. I love mixing different colors for the prettiest dish.
Can I freeze these?
Sure! They freeze well for up to 3 months. Just let them cool completely before freezing. Thaw them in the fridge overnight and reheat gently.
Why are my peppers and onions watery?
This usually happens when the heat is too low or the pan is too crowded. Make sure your pan is hot enough and give the veggies space to breathe!
I hope you love this simple recipe as much as I do! It’s one of those dishes that makes everything taste better. Let me know how yours turn out – I’d love to hear about your favorite ways to use these delicious peppers and onions!
