These Sautéed Peppers and onions have a sweet caramelized outside and a tender flavorful inside. They cook to perfection in just minutes in a hot skillet.
Prep Time5 minutesmins
Cook Time6 minutesmins
Total Time11 minutesmins
Servings: 6servings
Calories: 48kcal
Ingredients
1sweet yellow onionlarge
1green bell pepper
1red bell pepper(or yellow or orange)
1tbspoilvegetable or olive
1/2tspsalt
Instructions
Cut the onion in 1/4 in strips. Remove the seeds and ribs from the bell pepper and cut into 1/2 in strips.
Heat oil in a large skillet over medium high to high heat. Once the oil is hot, carefully add the peppers and onions and season with salt. Allow to cook on the first side for 2-4 minutes without stirring to get a little char on the edges. Then stir and cook an additional 3-4 minutes stirring about every 1 minute.
Cook until the onions just start to turn translucent and the peppers are still slightly firm. If at any point, the peppers and onions start to get too brown, turn the heat to low and continue to cook to the desired consistency.
Notes
How to Store: If you have leftovers of this recipe or like to prep ahead or batch cook, these sautéed peppers and onions can be kept in the refrigerator for up to 5 days, or frozen to extend the life.How to Freeze: Sautéed peppers and onions can easily be frozen to save for later!
Prepare sautéed peppers and onions as directed in recipe card.
Allow to cool to room temperature.
Divide into meal sized portions (if desired) then package in zip top bag or other freezer friendly container.
Freeze.
When ready to use, thaw overnight in the refrigerator.
How to Reheat: To reheat these I suggest sautéing them in a pan on the stove. How to Scale: You can double this recipe if you like to batch cook. Store the extra in the freezer and follow the instructions above.