Gluten-Free/ Low Carb & Keto/ Vegetables/ Vegetarian & Vegan

Sautéed Bell Peppers and Onions

Simple to make, this easy vegetable side dish is great to serve with so many main dishes. Bell peppers and onions are sautéed on the stovetop with herbs for a flavorful bite.
Sautéed peppers and onions in a skillet garnished with fresh parsley.

Last Updated on August 3, 2021 by Betty Davies

Delicious, simple and so effortless, these sautéed bell peppers and onions are a great healthy last minute side dish that work so well with lots of different main dishes. Full of flavor and made with just a few simple seasonings.

Overhead shot of sautéed peppers and onions on a plate with two forks.

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I don’t know about you, but I always seem to end up with a tonne of bell peppers in my fridge, if your the same, then this tasty vegetables side dish is a great way to make the most out of them.

These sautéed peppers and onions are great to serve with any easy weeknight meal, but are perfect for occasion dinners too, their rainbow colors look so pretty on the plate!

Be sure to try my Sautéed Zucchini and Onions and Sautéed Lemon Asparagus too!

Why you will love this recipe!

  • One pan: everything is all cooked on a skillet on the stovetop so clean up is a breeze.
  • Make ahead: If you’ve got some bell peppers to use up, you can quickly cook them up and they’ll keep well in the fridge. They are great for meal prep.
  • Versatile: You can easily mix up the seasonings to suit any main course!
  • Dietary info: These sautéed peppers and onions are gluten-free, low carb and vegetarian. They are low in calories and saturated fats and loaded with lots of vitamins and minerals.
Sliced bell peppers and onions on a serving plate.

Ingredients

  • Bell peppers: I like to use red, orange, green and yellow for a variety of color and flavor. Deseed the peppers and cut them into long thin strips.
  • Onion: Yellow onions work great in this recipe. They caramelize nicely and become sweet and have a nice punchy flavor that doesn’t get lost.
  • Oil and Butter: For cooking. Any neutral high heat oil, like vegetable or canola will work well. Butter adds a nice richness.
  • Seasonings: Salt, pepper and Italian seasoning.

How to make sautéed peppers and onions

Be sure to scroll down for the full recipe!

  • Add the sliced vegetables and seasonings to a hot pan with the oil and butter (photo 1).
  • Cook until softened and caramelized to your liking (photo 2).
Two step by step photos to show how to cut and cook the vegetables.

Recipe Variations

These sautéed peppers and onions are pretty straight forward, but you can easily swap the Italian seasoning for something else to suit the meal you are serving them with. Add in taco seasoning or chili powder to serve in fajitas or with enchiladas, and they are super yummy with a little balsamic stirred in. Try other herbs and spices that will compliment you dinner, there’s no bad answer here!

Frequently Asked Questions

How do you prep your bell peppers?

Give the peppers a quick wash under the tap and pat them dry. Cut the tops off with a knife and then remove the seeds and any membrane. Cut the peppers in half and then slice into long thin strips from top to bottom.

Do different colored bell peppers taste different?

Yes. Green bell peppers are unripe and have a light bitterness to them, and red bell peppers are most ripe and the sweetest color. I like to use a mix of colors in this recipe for a nice visual appeal as well as a variety of flavor. You can use just one or two colors if you prefer.

Can you make them ahead of time?

Sautéed peppers and onions are a great make ahead side. Once cooked and cooled, store them in an airtight container and they will keep well in the fridge for 3 to 4 days. You can enjoy them cold in sandwiches, wraps and salads, or quickly reheat them on the stovetop to serve hot.

Overhead shot of sautéed bell peppers and onions in a skillet garnished with fresh herbs.

Serving Suggestions

Sautéed peppers and onions are an effortless side that works with so may main courses, fish, meat. chicken and veggie dishes will all be perfect pairings. They are also great served on some bruschetta, or served cold and stirred in to a pasta salad. Try thm with:

Recipe Notes and Tips

  • Cut the bell peppers and onions into similar sized strips so that they cook through evenly.
  • Turn the heat down in the skillet to medium after the first 5 minutes of cooking, this helps them to retain their moisture and the won’t burn.
  • If you prefer your veggies slightly more charred, you can turn the heat back up towards the end of cooking.
Close up of the cooked vegetables.

More Vegetable Side Dishes

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Sautéed peppers and onions in a skillet garnished with fresh parsley.

Sautéed Bell Peppers and Onions

Simple to make, this easy vegetable side dish is great to serve with so many main dishes. Bell peppers and onions are sautéed on the stovetop with herbs for a flavorful bite.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 110kcal
Author: Betty Davies

Ingredients

  • 4 bell peppers (red, orange, green and yellow)
  • 1 large yellow onion
  • 1 tablespoon butter
  • 1 tablespoon oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • parsley to garnish

Instructions

  • Slice the bell peppers and onions into long thin strips.
  • Heat a skillet on a high heat on the stovetop, one hot, add in the butter and oil.
  • Once the butter has melted and has started to bubble, add in the sliced bell peppers and onion along with the seasonings.
  • Cook for 5 minutes, stirring occasionally so that nothing burns.
  • Turn the heat down to medium. Cook, stirring occasionally, for another 20 minutes, or until you reach your desired softness.
  • Once cooked, garnish with fresh parsley and serve.

Notes

  • Cut the bell peppers and onions into similar sized strips so that they cook through evenly.
  • Turn the heat down in the skillet to medium after the first 5 minutes of cooking, this helps them to retain their moisture and the won’t burn.
  • If you prefer your veggies slightly more charred, you can turn the heat back up towards the end of cooking.

Nutrition

Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 177mg | Potassium: 315mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3823IU | Vitamin C: 155mg | Calcium: 26mg | Iron: 1mg

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