Sauteed Peppers and Onions
User Reviews
4.7
Sauteed Peppers and Onions
Description
In this recipe, sliced bell peppers and red and yellow onions are cooked together in olive oil until softened and lightly caramelized, which develops their natural sweetness and tender texture. Seasonings like kosher salt, red pepper flakes, black pepper, and dried oregano flavor the vegetables. The addition of red wine vinegar and minced garlic towards the end brightens the dish with gentle acidity and aromatic garlic notes without burning the garlic.
The result is a colorful and flavorful sauté that can complement many meals, such as grilled meats, sandwiches, or as a topping for eggs or tacos. The peppers maintain some bite while becoming tender, and the onions add depth through their caramelized sweetness.
The recipe notes emphasize controlling heat to avoid burning and adding garlic at the end to prevent bitterness. Using a nonstick pan or additional olive oil helps prevent sticking during caramelization.
Ingredients
- 2 tablespoons olive oil
- 4 medium bell peppers sliced into long strips
- 1 medium red onion sliced
- 1 medium yellow onion sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon oregano dried
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic about 2 cloves, minced
Instructions
- Heat a large nonstick skillet over medium-high heat. Add in olive oil, sliced bell peppers and sliced red and yellow onions.
- Add in the salt, red pepper flakes, black pepper and dried oregano.
- Stir to coat the vegetables with the olive oil and seasonings. Cook, stirring occasionally, for 15-17 minutes until the peppers and onions have softened and started to caramelize.
- Add in the red wine vinegar and minced garlic. Mix together and cook for 1 more minute. Taste and season with more salt if necessary.
- Remove the peppers and onions from the heat and serve.
Notes
- Lower heat if peppers and onions start to burn; aim for caramelization, not charring.
- Add more olive oil if not using a nonstick skillet to prevent sticking.
- Add minced garlic at the end of cooking to avoid burning and bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1/4th of recipe | |
| Calories | 109kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 403mg | 17% |
| Potassium | 297mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 184mg | 204% |
| Calcium | 150mg | 15% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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