Sautéed Peppers and Onions
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.
Servings: 4
Calories: 83kcal
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.
Video
Notes
- 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.
- 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.
- 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