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.
Mary
What an easy recipes, it was delicious. I made it with fresh peppers from the farmer’s market. I served it with grilled chicken and everyone loved it.
Beth Pierce
So glad that you enjoyed it, Mary!
Andrea
This sounds so delicious. I’d use it with some red rice and a nice balsamic salad. Or a cucumber salad. I’d love that.
Ebony
This was absolutely delicious. I love having recipes like this on hand because they work with everything from sandwiches to fajitas to breakfast dishes. So simple and useful!
Catalina
I made these tonight and they added so much flavor to dinner. The peppers stayed slightly sweet and the onions caramelized perfectly!
Beth Pierce
Thank you, Catalina! We love them too!