These easy Sauteed Peppers and onions, seasoned with fresh herbs and garlic, are the perfect side dish for all your favorite entrees. Or use this as a topping on omelets, tacos, or fajitas.
This is one of my and hubby’s favorite vegetable sides. They make excellent vegetarian tacos topped with a little sour cream and cheese. To add protein, top with crispy tofu or steak bites.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Oil: Use extra virgin olive oil.
- Bell pepper: Use any colored bell peppers. I love using an assortment for that beautiful color contrast and flavor.
- Onions: Use sweet onions to complement the sweetness of the bell peppers.
- Fresh herbs: I like to use fresh thyme, basil, parsley, rosemary, dill, or cilantro. My herb choice is dependent on what I am serving the dish with.
How To Make Sauteed Peppers and Onions
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Heat the oil in a large skillet over medium-high heat.
- Add the peppers and onions. Cook until lightly charred and crisp-tender.
- Reduce the heat to low and add the garlic and fresh herbs.
- Season with salt and freshly ground black pepper to taste.
Ways To Use Sauteed Peppers and Onions
I like to serve them with omelets, egg casseroles, and fried egg sandwiches. Or stuff them in a taco, burrito, or chicken quesadilla. They are delicious with grilled shrimp, lemon pepper cod, and blackened mahi mahi.
More Bell Pepper Recipes
Sauteed Peppers and Onions
Ingredients
- 2 tablespoons olive oil
- 3 medium bell peppers (assorted colors), sliced into ½ inch strips
- 2 medium yellow onions, sliced into ½ inch wedges
- 3 cloves garlic, minced
- 1-2 tablespoons fresh herbs (thyme, basil, and parsley)
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the peppers and onions. Cook for 12-15 minutes or until lightly charred and crisp-tender, stirring frequently.
- Reduce the heat to low and add the garlic and fresh herbs, stirring frequently.
- Season with salt and freshly ground black pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at 50% power for short increments until warm.
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