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Sauteed peppers and onions are the perfect topping for so many dishes! With my recipe for peppers and onions, you'll be cooking up the perfect soft and flavorful sauteed bell peppers, every time. Add a little tomato sauce, and they make an amazing sauce for sandwiches, pasta, and more!
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Peppers and Onions Recipe
One of my very favorite toppings is also one of the simplest: a delicious pile of tender, flavorful onions and peppers, sauteed to perfection. They go with everything! Pile them up on mashed potatoes, mix them into pasta, top your favorite sandwich or wrap with them- you can't go wrong.
And did I mention how easy it is to saute bell peppers? No matter if you want them fall-apart soft and caramelized or still nice and crisp, my pepper and onion recipe is here to show you just how easy it is to make this delicious vegetable topping.
Trust me- once you've made this dish once, a whole new world will open up to you. And if you're like me, you'll start cooking them up to serve with just about everything! It's the perfect way to get your veggies and love every bite!
Onions and Peppers Ingredients
- Olive oil
- Bell peppers (of choice)
- White or yellow onions
- Garlic powder
- Salt and pepper
Use your favorite peppers for this recipe! I love the bitter bite of green peppers for cheese steaks, pizza, and quesadillas, and a mix of green, red, orange and yellow for tacos. For an extra spicy bite, chop up and add your favorite spicy peppers!
If you want, try mixing in tomato paste or tomato sauce to make this dish thick and sauce-like. I love mixing in cooked Italian sausage or chicken and small potatoes when serving it this way. It is so delicious and goes on everything from crusty bread to rice!
How to Saute Onions and Peppers
- Set a pan over medium heat on the stove, and add in the olive oil. Once the oil is shimmering, add sliced peppers, onions, and garlic powder, and stir to combine. Saute for 5 minutes.
- Season with salt and pepper once the vegetables are beginning to soften, and saute another 10-15 minutes or until golden brown.
- Remove from the heat, serve, and enjoy!
Cooking Peppers Tips
- Cook the peppers to your preferred doneness. For cheesesteaks and quesadillas I like to saute peppers and onions for longer at a lower heat until they're caramelized, which can take upwards of 30 minutes. For crunchier, crisper veggies, cook for a little less time.
- Let the peppers and onions cook a bit in the pan before adding salt and pepper! This helps the vegetables release some of their liquid, letting the seasonings soak in well.
- Once they start cooking, you can add any further seasonings you like. I love adding a bit of smoked paprika or even a pinch of sugar to help bring out the sweetness of the onions, but feel free to experiment!
- If you hate cutting onions, try cutting them in a sink of water. It sounds funny, but it works! The water will trap the onion vapors that cause that painful tearing up reaction. Alternatively, wrap a bandana or mask around your nose.
Onions and Peppers FAQ
The best way is the simplest! Set a pan on medium heat with a splash of olive oil, then add the peppers and onions when the oil is hot. Let it cook until the vegetables have softened, about 20 minutes. Then remove from the heat, and it's all done! They're even better when you add a few seasonings like salt, pepper, and garlic powder.
Cooked over medium heat, it takes about 20 minutes for bell peppers to saute to a a softened and browned point. I do not recommend heating them over higher heat to speed up the process, as the outside of the peppers will burn before they can get soft.
Peppers and onions cook at relatively the same speed! This makes cooking them together easy. However, if your onions are small or the slices are very thin, it may be a good idea to add them a little later. The quickness of the cooking depends on how thickly sliced the vegetables are.
Storing Sauteed Vegetables
Sauteed vegetables are one of my favorite make-ahead sides, and onions and peppers are the perfect example! Make up a big batch, then simply store it in an airtight container in the freezer. Pop it into a pan to reheat before serving, and it'll last for up to 3 months!
This works extra well with caramelized onions and peppers. My favorite trick: store 2-3 tablespoons of caramelized onions and peppers in an ice cube tray, then place the frozen cubes in a bag. Toss one into the pan every time you make gravy or sauce for easy flavor.
Sauteed Toppings and Sauces
Love topping your favorite dishes with luxurious sauteed vegetables and sauce? Then you'll love these recipes! Try them out next and I'm sure you'll fall in love!
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📖 Recipe
Sauteed Peppers and Onions
Equipment
Ingredients
- 2 Tablespoons Olive oil
- 2 Bell peppers of choice, sliced
- 2 medium Onions sliced
- ½ teaspoon Garlic powder
- pinch Salt and pepper to taste
Instructions
- Set a pan over medium heat, and add in the olive oil. Once the oil is shimmering, add sliced peppers, onions, and garlic powder, and stir to combine. Saute for 5 minutes.2 Tablespoons Olive oil, 2 Bell peppers, 2 medium Onions, ½ teaspoon Garlic powder
- Season with salt and pepper once the vegetables are beginning to soften, and saute another 10-15 minutes or until golden brown.pinch Salt and pepper
- Remove from the heat, serve, and enjoy!
Video
Notes
- Cook the peppers to your preferred doneness. For cheese steaks and quesadillas I like to saute peppers and onions for longer at a lower heat until they're caramelized, which can take upwards of 30 minutes. For crunchier, crisper veggies, cook for a little less time.
- Let the peppers and onions cook a bit in the pan before adding salt and pepper! This helps the vegetables release some of their liquid, letting the seasonings soak in well.
- Once they start cooking, you can add any further seasonings you like. I love adding a bit of smoked paprika or even a pinch of sugar to help bring out the sweetness of the onions, but feel free to experiment!
- If you hate cutting onions, try cutting them in a sink of water. It sounds funny, but it works! The water will trap the onion vapors that cause that painful tearing up reaction. Alternatively, wrap a bandana or mask around your nose.
Nutrition
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