Sauteed Peppers and Onions

Sauteed Peppers and Onions is quick and easy side dish that adds a pop of color and flavor to any meal! Made with 7 simple ingredients, in just 20 minutes.

We also love this sauteed cauliflower and peppers and roasted mini sweet peppers.

Sauteed peppers and onions garnished with parsley and scooped with a wooden spoon.

Growing up, whenever we had an abundance of bell peppers, my mom always sauteed them whole or made “lecho” or ratatouille. Since then, I’ve thought the combo of peppers with onions and garlic is absolutely amazing!

I kept this sauteed peppers and onions recipe simple because it doesn’t need much, peppers are already so flavorful on their own. But you can see below for additions or substitutions I recommend, if you’re looking to mix things up.

Why You’ll Love This Recipe

Such a simple recipe: Just 7 staple ingredients, one skillet, and 25 minutes.
Outrageously delicious: Using a hot skillet is like magic! It caramelizes the veggies just right, bringing out their natural sweetness and flavor.
Nutritious on a budget: I buy a 3 pound bag of “naturally imperfect” bell peppers cheap, and this gluten-free, vegan recipe makes 4 healthy servings.
Perfect to use up a harvest’s bounty: It transforms fresh veggies into a delicious dish quickly.

Ingredients for Sauteed Peppers and Onions

Sometimes simplicity shines, and this recipe only requires 2 vegetables along with oil and simple herbs and spices.

Bell peppers, onions, garlic, parsley, olive oil, salt and pepper.

Bell peppers: Grab bell peppers in any color and slice them thin. I went with orange, yellow and red bell peppers this time.
Onions: Sweet or yellow onions are a perfect match for bell peppers. Red onions add a sharper flavor if that’s more your style.
Garlic: You’ll want 4 minced garlic cloves for the best flavor.
Oil: Extra virgin olive oil is the best choice as it really elevates the flavors. That said, avocado oil can work well too.
Spices: Salt and pepper enhance all the flavors and add a little zing to the mix.
Fresh herbs: Finely chopped parsley is the perfect garnish to tie it all together.

How to Saute Peppers and Onions

Here’s a simple four-step guide to sauteing peppers and onions. There is a full recipe card below.

Step by step process how to saute bell peppers with onions.

Heat and season: Heat a large skillet over medium heat and add oil. Toss in the peppers and onions, then sprinkle with salt and pepper.
Cook the veggies: Stir, cover and cook for 10 minutes, stirring occasionally.
Add garlic: About half way through, add the garlic and continue cooking.
Garnish and rest: Turn off the heat, stir in the parsley, and let the peppers sit in the pan for 5 minutes. You can serve them hot or cold alongside your favorite main dish.

Tips for Best Results

Follow these tips for the perfect side dish every time!

If veggies start burning: Reduce the heat slightly and adjust from there as needed, you don’t want any charred bits.
If using a cast iron skillet: Add a little more oil, so they don’t stick to the bottom.
Make sure to add garlic half way: Garlic burns quickly and only needs a little time to get fragrant.
Don’t overcook: You want to keep everything crisp and vibrant. Overcooking can turn the peppers mushy and dull their flavor.
Let them rest: It helps the flavors meld while the veggies firm up.

Sauteed peppers and onions in a skillet with a spoon. Bell peppers on the counter.

Serving Ideas

Serve these sauteed vegetables throughout the week with just about anything, or bring them out during the holidays, they’re always a hit!

Here are some pairing ideas, and remember, they’re delicious served hot or cold.

Roasts: They go great with any savory roast! We love them with sirloin tip roast, eye of round roast, or this delicious roasted leg of lamb.
As a side dish: Alongside anything from baked chicken caprese or baked boneless chicken thighs to pork chops, or a teriyaki salmon.
Fajitas: Add shredded cooked chicken, fajita or taco seasoning and serve with flour tortillas for instant chicken fajitas. You can also toss them into these vegetarian quesadillas.
With pasta: Mix them into buttered noodles for a quick and delicious dinner, or go a little fancy with cottage cheese Alfredo, pasta with marinara sauce, or even baked ziti with the veggies added in.

Variations

Balsamic vinegar: Add 2-3 tablespoons at the end for extra depth and a glossy finish, that’s what I do with balsamic grilled vegetables and roasted mini sweet peppers.
Other vinegars: Drizzle up to 1 tablespoon of red wine vinegar or apple cider vinegar for a tangy twist.
Red pepper flakes: Sprinkle in 1/4 – 1/2 teaspoon at the end for a little heat.
Dried herbs: Add about 1 teaspoon of Italian seasoning, dried oregano, basil or thyme along with the garlic. Don’t add them in at the beginning, they’ll burn.
Other fresh herbs: Swap out the parsley for fresh basil, chives or dill.

How to Store

Store: Keep any leftovers in an airtight container and in the fridge for up to 5 days. You can enjoy them cold or just microwave to reheat.

Freeze? I’d skip the freezing since it can seriously mess with their texture.

FAQs

Can I use frozen bell peppers?

I don’t recommend using frozen bell peppers. Once frozen, their structure changes and will be too hard to sear them and they’ll be too wet.

More Recipes with Bell Peppers