Sautéed Peppers and Onions

1. 1
   prep

   Slice the peppers and onions.

   1.Cut the bell peppers in half, remove the stems, seeds, and white membranes.

   2.Slice the peppers into thin strips, about ¼-inch wide.

   3.Peel the onions, cut in half from root to tip, then slice into thin half-moons.

   TIPUse a mix of red, yellow, and green bell peppers for maximum color and sweetness.
2. 2
   saute · ~4 min

   Start cooking the onions.

   1.Heat olive oil in a large skillet over medium-high heat until shimmering.

   2.Add the sliced onions and a pinch of salt.

   3.Sauté for 3–4 minutes, stirring occasionally, until onions begin to soften and turn translucent.

   TIPThe salt draws moisture from the onions, helping them soften and caramelize.
3. 3
   saute · ~6 min

   Add peppers and garlic to the pan.

   1.Add the sliced bell peppers and minced garlic to the skillet.

   2.Stir everything together to coat the vegetables evenly in oil.

   3.Cook for 5–6 minutes, stirring often, until peppers are tender-crisp and edges are lightly charred.

   TIPDon't overcrowd the pan — the vegetables should have room to sear, not steam.
4. 4
   saute · ~1 min

   Season and finish cooking.

   1.Sprinkle black pepper and dried oregano over the vegetables.

   2.Toss well and cook for 1 more minute until fragrant.

   3.Taste and adjust seasoning if needed.
5. 5
   serve

   Serve hot as a side dish or fajita filling.

Cuisines we love