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Sautéed peppers and onions are a simple, versatile, healthy, vibrant side dish. They work beautifully with with Italian food, Mexican food, and so much more.

sauteed peppers and onions in a bowl
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Why we love this recipe

This side dish couldn’t be simpler, yet its bright, colorful, sweet and savory vibe adds so much to your plate. These peppers:

  • Are ready in under 30 minutes and keep well in the fridge, so they’re great for batch cooking and meal prep
  • Go well with so many meals, from tacos to roast chicken to grain bowls
  • Are naturally vegan, gluten-free, low in fat, and just generally great for your bod.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls

The peppers

This is a very versatile recipe that can accommodate different types of peppers. I’ve shown a variety of types here so you can see what they look like.

  • On the top right are green bell peppers, and below them riper, sweeter rainbow-colored bell peppers. Those are traditional choices for this dish.
  • On the bottom left are cubanelle peppers. Along with the fairly similar Anaheim peppers, they make another traditional choice for peppers and onions.
  • On the top left are poblanos, which have a great combination of flavor and very mild heat — they’re a bit of an unusual choice for this dish, but they work well too.

The other ingredients

  • A nice big yellow onion is my usual go-to, but you can use a big red onion (pictured here) or a white onion for a little extra sweetness if you like — or if that’s what you’ve got on hand.
  • Beyond that, all you need is olive oil, salt, and pepper. If I have it on hand, I like to use basil salt or this herb salt.

How to make it

Here’s an overview of what you’ll do to make a great batch of sautéed peppers and onions. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Peel and halve the onion from root to tip, discarding ends. Then cut it into slices (also from root to tip).
  2. Quarter the peppers and remove the inner white ribs and seeds, then slice the peppers.
  3. Heat the olive oil in a 12-inch frying pan over medium-high. Add the peppers and onions, salt, and pepper, and cook, stirring once in a while, for about 15 minutes.
  4. It’s up to you how soft and browned you want it all to get. We like our peppers fairly soft and our onions with some nice gentle brown spots here and there.

Expert tips and FAQs

What should I serve them with?

This recipe makes a great side dish for fried or scrambled eggs, Italian sausage, a hot dog bar, or tacos. They also make a nice component of a grain bowl.

Can I make this recipe in advance? What about leftovers?

For sure. This recipe keeps well in an airtight container in the fridge for a week. Reheat in the microwave or with a quick spin in a frying pan.

More favorite sautéed veggies

sauteed peppers and onions in a bowl

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sauteed peppers and onions in a bowl
5 from 4 votes

Sautéed Peppers and Onions

By Carolyn Gratzer Cope
Sautéed peppers and onions make an easy, healthy, vibrant, and versatile side dish. They're ready in 30 minutes or less and keep well for meal prep.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
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Ingredients 

  • 1 large yellow onion
  • 3 medium bell peppers, see note 2 below
  • 1 tablespoon (15 ml) olive oil
  • ½ teaspoon fine sea salt, or herb salt if you like
  • Freshly ground black pepper

Instructions 

  • Peel, halve, and slice the onions from root to tip.
  • Quarter the peppers, discard seeds and ribs, and slice.
  • Heat olive oil over medium-high heat in a 12-inch frying pan.
  • Add peppers, onions, salt, and plenty of freshly ground pepper.
  • Cook, stirring from time to time, for 15 to 20 minutes, until peppers are as soft as you like and onions have softened and browned in spots.

Step-by-step video

Notes

  1. A nice big yellow onion is my usual go-to, but you can use a big red onion or a white onion for a little extra sweetness if you like — or if that's what you've got on hand.
  2. This is a very versatile recipe that can accommodate different types of peppers. You can use green bell peppers or the riper, sweeter rainbow-colored bell peppers. Cubanelle or Anaheim peppers make another traditional choice. Or use poblanos, which have a great combination of flavor and very mild heat — they're a bit of an unusual choice for this dish, but they work well too.
  3. This recipe keeps well in an airtight container in the fridge for a week. Reheat in the microwave or with a quick spin in a frying pan.

Nutrition

Calories: 83kcal, Carbohydrates: 10.9g, Protein: 1.6g, Fat: 3.9g, Fiber: 3.2g, Sugar: 68g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sides
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 4 votes (4 ratings without comment)

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