Here’s a method for preparing sautéed peppers and onions: my technique yields soft, caramelized vegetables rich in sweet taste. It’s a nutritious side ready in merely 15 minutes and complements dishes from fajitas to sandwiches.
In search of a simple and wholesome side dish? These sautéed peppers and onions create a vibrant array of soft, flavorful highlights! My usual choices were these fajita veggies or grilled peppers and onions until I found myself in a “clean the fridge” situation with some bell peppers. Simply sautéing them in a pan felt too easy…that is, until I tasted them!
The delightful taste and soft consistency are simply hard to resist! Even better, they’re packed with nutrients and abundant in Vitamin C. Whether served next to grilled salmon or stuffed in quesadillas, on sandwiches, or pizza, they vanish quickly!
Ingredients for sautéed peppers and onions
This recipe for sautéed peppers and onions is ideal for when you have an abundance of bell peppers. Have you ever purchased a pack of assorted colored peppers and then forgot about them in the fridge? Here’s how to make the most of them. The ingredients needed include:
– 3 bell peppers: It’s nice to mix colors, such as red, yellow, and green.
– 2 onions: A variety is pleasant here too: I prefer 1 red and 1 white.
– Olive oil: This healthy fat is perfect for sautéing.
– Dried oregano: Seasoning simply with salt and oregano may seem too basic, but it truly lets the caramelized essence of the peppers and onions shine.
How to sauté peppers and onions: tips
Sautéing is among the quickest ways to cook vegetables! This technique sears the exterior of the food, enabling intricate flavors to emerge (this is known as the Maillard reaction, for those wanting to dive deeper!). The term sauté translates to “jump” in French, indicating that you should keep the food in motion by stirring or maneuvering the pan. Here’s what you should know about sautéing peppers and onions:
– Slice the vegetables thinly. The thinner the pieces, the quicker they will cook.
– Introduce fat. You can opt for olive oil or butter for sautéing. Butter lends a more robust, savory taste.
– Cook over medium-high heat and stir occasionally. Be careful that the heat doesn’t get too high.
– Cook until crisp-tender, or very tender: the choice is yours! You’ll require about 10 to 12 minutes for crisp-tender and approximately 15 for very tender.
Looking for another twist? Check out Ultimate Sautéed Vegetables, Roasted Bell Peppers, or Roasted Peppers and Onions.
Seasoning variations to consider
While I appreciate the basic flavor of just salt and oregano, there are numerous ways to personalize this recipe:
– Mexican or Tex Mex: Stir in 1 tablespoon of taco seasoning or fajita seasoning for a taste that’s excellent for tacos and burritos.
– Mediterranean: Top with a sprinkle of dried basil, a squeeze of lemon juice, and a handful of fresh parsley.
– Italian: Introduce minced garlic in the last minute of cooking, finishing with a splash of balsamic vinegar.
– Cajun: Use Cajun spice or blackened seasoning for a zesty variation that’s fantastic with seafood.
Ways to enjoy sautéed peppers and onions
So, you have your gorgeous pan of sautéed peppers and onions! How to incorporate them into a nutritious dinner? There are countless options; here are a few of our favorites:
Ingredient highlight: bell peppers
One reason I aim to consume plenty of bell peppers is their nutrient density. Bell peppers are rich in Vitamin C – indeed, one serving of this recipe supplies about 126% of your daily Vitamin C needs! That surpasses most citrus fruits!
Bell peppers are also high in antioxidants, especially beta-carotene, which gives red and yellow peppers their hue. These antioxidants may aid in protecting against eye issues and bolster overall immune health.
Storage and reheating suggestions
These sautéed peppers and onions keep well in the fridge for up to 5 days. I place them in an airtight container and reheat in a skillet over medium heat. You can also warm them in the microwave, though I find the skillet method retains their texture better.
Dietary notes
This recipe for sautéed peppers and onions is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Quick Sautéed Peppers and Onions
Here’s a method for preparing sautéed peppers and onions: vegetables that are tender, caramelized, and bursting with sweetness! It’s a nutritious side that can be ready in just 15 minutes and pairs wonderfully with everything from fajitas to sandwiches.
Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
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