My Sautéed Peppers and Onions are the side dish that will become your go-to when time is short. Sautéing is one of my favourite methods of cooking vegetables. It is quick, easy and produces vegetables that maintain their colour and flavour, whilst becoming lightly caramelised and the perfect degree of tender. Peppers and onions are perfect for this cooking method as they highlight their natural sweetness and flavour.
Why You’ll Love This Recipe:
- This is an easy recipe, made from simple ingredients that are readily available.
- You can have the dish on the table in 30 minutes.
- It is a versatile recipe; apart from enjoying it as a side dish, you can use it as an appetiser or a condiment on a burger; there are many options, and we have more ideas further down.
- You can customise the recipe; add herbs or spice to suit your taste.
- It is a simple, healthy way to prepare vegetables. You will discover that you can use it for most vegetables.
- The recipe is naturally gluten-free, dairy-free and vegan, making it suitable for many people with specific dietary requirements.
Recipe Inspiration: sautéing is a versatile cooking technique. It is a method of cooking food in a small amount of fat over moderately high heat and is suitable for vegetables, meats and seafood. Like our recipe for Sautéed Carrots with Gremolata, it is ideal for a quickly and easily prepared side dish, with the flavours of the vegetables heightened by the slight caramelisation from the high heat.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Red bell peppers/capsicums – I use red peppers as they are beautiful and sweet. You could also use some yellow peppers for a great colour contrast.
- Brown/yellow onions – these are the onions most often used in cooking, but you can use white or red onions if you prefer.
- Extra virgin olive oil – for the best flavour, use the best olive oil that you have.
- Garlic – my preference is to use fresh garlic cloves. Their flavour is superior to prepared garlic.
- Balsamic vinegar – richly flavoured and the perfect complement to the sweet peppers and onions.
- Chilli flakes, sea salt and freshly ground black pepper – for seasoning the dish.
- Fresh basil – for garnishing the dish.
Variations:
Herbs – dried oregano, fresh rosemary or parsley can also be used.
Balsamic vinegar – the dish can also be finished with a drizzle of Balsamic Glaze.
How To Make Sautéed Peppers and Onions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add the peppers and onions to your pan:
Heat a large frying pan with olive oil over medium high heat. Add the peppers and onions.
2 – Sauté until cooked through:
Sauté the peppers and onions until they are almost cooked through, before finishing with the garlic and balsamic vinegar. Season and serve!
Hint: keep an eye on the heat to ensure the peppers and onions don’t burn. Lower the heat if necessary, throughout the cooking process.
Tips for Success, Storage and FAQs:
They can be stored in an airtight container in the fridge for up to three days. We don’t recommend freezing this recipe.
They are delicious served at room temperature, or can be reheated on the stovetop or in the microwave until warmed through.
Top Tip:
When a dish is as quickly prepared as this one, it is important that you have all your ingredients prepared before you begin to cook.
For more inspiration, view our collection of The Best Side Dishes.
Serving Suggestions:
When you need a fast, flavour-filled side dish, my Sautéed Peppers and Onions is the answer. It is a delicious combination of ingredients. But don’t restrict it to being a side dish. It can be enjoyed:
- As part of an antipasto platter.
- With my Whipped Ricotta as a delicious appetiser.
- As a topping for Crostini along with some fresh creamy goat cheese.
Please let me know if you give this delicious recipe a try!
Alex xx
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Sautéed Peppers and Onions
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2 tablespoon extra virgin olive oil See Note 1
- 2 large red bell peppers/capsicums – prepared weight after trimming, about 500 g (1.1 lb)
- 1 large brown/yellow onion
- 2 cloves garlic – finely chopped
- 1 tablespoon balsamic vinegar
- ¼ teaspoon red chilli pepper flakes – or to taste
- 2 tablespoon fresh basil leaves – finely chopped
- sea salt and freshly ground black pepper – to taste
Instructions
- Cut the bell peppers/capsicums in half and remove the stem, core, seeds and any white membrane.Slice the peppers into 1.5 cm (1 inch) strips.Cut the onion in half and peel, and slice into 1.5 cm (1 inch) pieces.
- In a large frying pan, heat the olive oil over medium high heat.Add the bell peppers/capsicums and onions, and sauté for 10-12 minutes, moving the vegetables regularly so they cook evenly.Season with a little salt, pepper and chilli.
- When they're almost cooked through, add in the garlic and cook for 1 minute, being careful to not let it burn.
- Add the balsamic vinegar to the pan and mix through. Cook for an additional 1 minute before turning off the heat. Check that the seasoning is to your liking, adjusting as needed.
- Transfer the vegetables to a bowl or platter and garnish with the fresh basil.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
- Storage: keep in an airtight container in the fridge for up to three days.
- Reheating: leftovers are delicious enjoyed at room temperature, or can also be reheated on the stovetop or in the microwave.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Sally Lockrey
This is a wonderful dish. I used it to top chicken thigh fillets. Just one per person & top with this. Incredibly tasty.
Alexandra Cook
Thank you so much, Sally!
So delicious with chicken – great idea!
Alex xo