Sautéed Bell Peppers and Onions

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.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 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