Sauteed Onions and Peppers
Sweet, tender strips of onion and colorful bell peppers sizzled together with garlic and a touch of oregano. Ready in 15 minutes, this vibrant side is just as good piled onto sausages or stuffed into a hoagie roll.
For 4 servings
- prep · ~5 min
Slice the onions and peppers.
1.Peel the onions, cut in half through the root, and slice into thin half-moons.2.Core the bell peppers, cut into quarters, and slice into thin strips.3.Mince the garlic cloves.TIPKeep the vegetable strips about the same thickness so they cook evenly. - saute · ~3 min
Cook the onions.
1.Heat the olive oil in a large skillet over medium-high heat until shimmering.2.Add the sliced onions and cook, stirring occasionally, until they start to soften and turn translucent (about 3 minutes). - saute · ~7 min
Add the peppers and garlic.
1.Add the sliced bell peppers and minced garlic to the skillet.2.Sprinkle in the dried oregano, salt, and black pepper.3.Saute for 5 to 7 minutes, stirring often, until the peppers are tender-crisp and the onions are golden at the edges.4.Taste and adjust seasoning if needed.TIPLeave the vegetables undisturbed for the first 2 minutes to get a little char, then stir occasionally. - serve
Serve warm.
Transfer to a serving dish and set on the table family-style, or pile directly onto sausages, sandwiches, or grilled meat.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice onions and peppers to similar thickness for even cooking.
- 2Use a mix of bell pepper colors for a more vibrant dish.
- 3Let the vegetables sit undisturbed for 2 minutes to develop light char.
- 4Cook over medium-high heat, not lower, to avoid steaming the vegetables.
- 5Leftovers keep in the fridge for up to 3 days; reheat in a dry skillet.
- 6For extra depth, add a splash of balsamic vinegar in the final minute.
Adapt it for your goals.
Spicy
Add a thinly sliced jalapeño or a pinch of red pepper flakes with the garlic for heat lovers.
vinegar finishVinegar finish
Stir in 1 tablespoon of balsamic or red wine vinegar at the end for a tangy, slightly sweet kick.
herb swapHerb swap
Replace oregano with dried thyme or fresh basil for a different aromatic profile.
mushroom add inMushroom add-in
Sauté 4 ounces of sliced mushrooms along with the peppers for an earthy, meaty texture.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers are packed with vitamin C, especially red ones, which supports immune function.
Low in Calories
This vegetable-based side is naturally low-calorie, making it a light addition to any meal.
Heart-Healthy Fats
Olive oil provides monounsaturated fats that are beneficial for cardiovascular health.
High in Fiber
Onions and bell peppers contribute dietary fiber, aiding digestion and satiety.
Frequently asked questions
Fresh peppers work best because frozen ones release excess water and will steam rather than brown.
