Sautéed Peppers

Why You’ll Love This Recipe

Sautéed peppers are easy to make, bursting with color, and packed with sweet, savory flavor. You only need a handful of ingredients, and they cook in under 15 minutes. Whether you serve them on their own, as part of a fajita spread, or as a topping for sandwiches or pizzas, they’re a healthy and delicious way to brighten up your plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

assorted bell peppers (red, yellow, orange, or green), thinly sliced
olive oil
garlic, minced (optional)
salt
black pepper
balsamic vinegar or lemon juice (optional, for brightness)
fresh herbs like basil or parsley (optional, for garnish)

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced bell peppers in a single layer. Let them cook undisturbed for 2–3 minutes to get a bit of caramelization.
3. Stir and continue cooking for 6–8 more minutes, stirring occasionally, until peppers are tender and slightly browned.
4. Add garlic during the last minute of cooking if using.
5. Season with salt and black pepper to taste.
6. Optional: Finish with a splash of balsamic vinegar or lemon juice for extra flavor.
7. Garnish with fresh herbs if desired and serve warm.

Servings and timing

This recipe serves 4 and takes about 15 minutes from start to finish.

Variations

• Add Onions: Sauté sliced onions along with the peppers for a classic combo.
• Spicy Kick: Add sliced jalapeños or crushed red pepper flakes for heat.
• Smoky Flavor: Add a pinch of smoked paprika or cook in a cast iron skillet.
• Italian Style: Toss in a sprinkle of Italian seasoning or oregano.
• Mexican-Inspired: Add cumin and lime juice for a fajita-style variation.

Storage/Reheating

Store leftover sautéed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through or microwave in short bursts. They can also be served cold or at room temperature in wraps and salads.

FAQs

Can I use just one color of bell pepper?

Yes, but using a mix of colors gives the dish more visual appeal and flavor variety.

Do I need to peel the peppers?

No, the skins are edible and soften during cooking.

Can I use frozen bell peppers?

Yes, though they may release more water and won’t caramelize as well as fresh peppers.

Are sautéed peppers healthy?

Yes, they are low in calories and rich in vitamin C, antioxidants, and fiber.

What’s the best oil to use?

Olive oil is flavorful and works well, but you can also use avocado or vegetable oil.

Can I make them ahead of time?

Yes, sautéed peppers can be made in advance and reheated or served cold.

What dishes can I pair these with?

They’re great with grilled chicken, steak, fish, eggs, pasta, rice, or stuffed in sandwiches and wraps.

How do I keep them from getting mushy?

Cook over medium-high heat and don’t overcrowd the pan to allow them to sear instead of steam.

Can I roast instead of sauté?

Yes, roasting at 425°F for 20–25 minutes brings out a deeper sweetness.

Should I cover the skillet while cooking?

No, keeping the skillet uncovered helps the peppers caramelize instead of steam.

Conclusion

Sautéed Peppers are a quick, colorful, and delicious side dish that adds flavor and flair to just about any meal. With endless ways to customize them and just a few minutes of cooking time, this is a go-to recipe you’ll turn to whenever you need something fresh, fast, and full of flavor.

Sautéed Peppers

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Sautéed Peppers are a quick, colorful, and flavorful side dish made by cooking fresh bell peppers in olive oil until tender and slightly caramelized. They pair perfectly with a variety of main dishes and can be used in sandwiches, pasta, wraps, or served on their own.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Sautéed
• Cuisine: American
• Diet: Vegan

Ingredients

• 4 bell peppers (assorted colors), thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced (optional)
• Salt to taste
• Black pepper to taste
• 1 tbsp balsamic vinegar or lemon juice (optional)
• 1 tbsp fresh basil or parsley, chopped (optional, for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced bell peppers in a single layer and cook undisturbed for 2–3 minutes to start caramelizing.
3. Stir and continue cooking for 6–8 minutes, stirring occasionally, until peppers are tender and slightly browned.
4. Add minced garlic during the last minute of cooking, if using.
5. Season with salt and black pepper to taste.
6. Optional: Finish with a splash of balsamic vinegar or lemon juice.
7. Garnish with fresh herbs and serve warm.

Notes

• Use a variety of colored bell peppers for best flavor and presentation.
• Cook in a large skillet and avoid overcrowding to prevent steaming.
• Add onions, spices, or other seasonings to customize the flavor.
• Delicious as a side, on toast, in wraps, or over pasta or rice.
• Can be served warm, room temperature, or chilled.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 90
• Sugar: 5g
• Sodium: 140mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg