Here’s how to make sauteed peppers and onions: my method makes tender, caramelized vegetables bursting with sweet flavor. It’s a healthy side dish is ready in just 15 minutes and works in everything from fajitas to sandwiches.
Looking for a healthy and easy side dish? These sauteed peppers and onions make a rainbow of tender, caramelized flavor! My go-to’s were typically these fajita veggies or peppers and onions on the grill, until I found myself in a “clean out the fridge” moment with a few bell peppers. Simply sautéing them up in a pan seemed too simple…until I tasted them!
The sweet flavor and tender texture are truly irresistible! Even better, they’re full of nutrients and jam packed with Vitamin C. Whether I’m serving them alongside grilled salmon or stuffing them into quesadillas, on sandwiches, or on a pizza, they always disappear quickly!
Ingredients for sauteed peppers and onions
This sauteed peppers and onions recipe is perfect for when you have lots of bell peppers on hand. Ever bought a pack of those multi-colored peppers and then forget about them in the fridge? Here’s how to use them up. The ingredients you’ll need are:
- 3 bell peppers: It’s nice to use a variety of colors, like red, yellow and green.
- 2 onions: A variety is nice here too: I like using 1 red and 1 white.
- Olive oil: This healthy oil is perfect for sautéing.
- Dried oregano: Seasoning with just salt and oregano sounds overly simple, but it really allows the caramelized flavor of the peppers and onions to shine.
How to sauté peppers and onions: some tips
Sautéing is one of the fastest methods to cook vegetables! This method for cooking browns the outside of the food, helping complex flavors to develop (called the Maillard reaction, if you want to get technical!). The word sauté means “jump” in French, meaning you need to keep the food moving by stirring or flipping the pan. Here’s what to know about how to sauté peppers and onions:
- Thinly slice the veggies. The thinner the slices, the faster it will cook.
- Add the fat. You can use olive oil or butter for sautéing. Butter has a richer, more savory flavor.
- Cook on medium high heat and stir occasionally. Watch that the heat is not too high.
- Cook until crisp tender, or very tender: you choose! You’ll need about 10 to 12 minutes for crisp tender, and about 15 for very tender.
Want another variation? Try Ultimate Sauteed Vegetables, Roasted Bell Peppers or Roasted Peppers and Onions.
Seasoning variations to try
While I love the simplicity of just salt and oregano, there are so many ways to customize this recipe:
- Mexican or Tex Mex: Add 1 tablespoon of taco seasoning or fajita seasoning for a flavor that’s perfect for tacos and burritos.
- Mediterranean: Finish with a sprinkle of dried basil, a squeeze of lemon juice, and a handful of fresh parsley.
- Italian: Add minced garlic during the last minute of cooking and finish with a drizzle of balsamic vinegar.
- Cajun: Use Cajun seasoning or blackened seasoning for a spicy version that’s incredible with seafood.
Ways to serve sauteed peppers and onions
So, you’ve got the beautiful rainbow pan of sauteed peppers and onions! How to use them to complete a healthy dinner? There’s a myriad of ideas; here are some of our favorites:
Ingredient spotlight: bell peppers
One of the reasons I try to eat lots of bell peppers is how nutrient-dense they are. Bell peppers are loaded with Vitamin C – in fact, one serving of this recipe provides about 126% of your daily Vitamin C needs! That’s more than most citrus!
Bell peppers are also rich in antioxidants, particularly beta-carotene, which gives red and yellow peppers their color. These antioxidants may help protect against eye diseases and support overall immune function.
Storage and reheating tips
These sautéed peppers and onions store well in the refrigerator for up to 5 days. I store them in an airtight container and reheat them in a skillet over medium heat. You can also reheat them in the microwave, but I find the skillet method helps maintain their texture better.
Dietary notes
This sauteed pepper and onion recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Quick Sauteed Peppers and Onions
Here’s how to make sauteed peppers and onions: tender, caramelized vegetables bursting with sweet flavor! It’s a healthy side dish is ready in just 15 minutes and works in everything from fajitas to sandwiches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Sauteed
- Cuisine: Vegetarian
- Diet: Vegan
- 3 multi-colored bell peppers
- 1 medium yellow onion
- 1 medium red onion
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Fresh ground pepper
- Thinly slice the peppers. Thinly slice the onions. Toss them in a bowl with 1 tablespoon olive oil, oregano, salt and pepper.
- In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers and onions together until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Taste and add additional salt to taste. Serve immediately.
Notes
Leftovers store in the refrigerator for up to 5 days. I store them in an airtight container and reheat them in a skillet over medium heat.
