Sautéed Onions and Peppers are super easy to make. They are sweet, savory, and deeply flavorful. Perfect tucked into sandwiches, piled onto grilled meats, folded into eggs, or served alongside rice and beans. If you’re looking for a low-effort way to elevate dinner, this one’s a keeper.
Pepper add so much flavor to so many dishes like my Cheese Stuffed Peppers and my easy Stuffed Pepper Soup Recipe.
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Why this Sauteed Peppers and Onions Recipe is a Keeper
This is a great food prep recipe. It adapts to whatever you’re cooking. Naturally gluten-free and vegan. No swaps needed, just real, whole ingredients that fit most diets.
- Versatility: It’s a foundational recipe that pairs with an incredible range of dishes. From a side for roasted chicken or steak to a topping for burgers, sausages, or tacos, its uses are almost endless.
- Flavor Building: The process of sautéing caramelizes the natural sugars in the onions and peppers. This “Maillard reaction” creates a rich, sweet, and savory flavor that elevates any meal.
- Easy and Fast: With minimal ingredients and a quick cooking time (usually under 30 minutes), this dish is perfect for a weeknight side dish or a last-minute addition to a meal.
What’s the Best Way to Slice the Onions and Peppers?
There are several tools that you can use to cut even pieces of onions and peppers. Try a mandolin, a food processor with a slicing attachment, or a vegetable slicer. Of course you can use a nice sharp knife if you prefer.
Pro Tip for Seasoning
Add a touch of sugar while sautéing. It helps caramelize the onions and break down the peppers faster, giving you deeper flavor and a glossy finish
Ingredient Notes for the Side Dish
This easy recipe uses easy, fresh ingredients that pack a punch of flavor. The are so useful to elevate a simple dish into something extra special.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Peppers: The recipe calls for green bell pepper, but you can use red bell pepper or yellow bell peppers too.
- Onions: Feel free to use white onions, red onion or yellow onion.
- Oil: You’ll need a couple tablespoons of olive oil in a hot pan before you add the peppers and onions. Use vegetable or canola oil if you need an oil with a high smoke point.
Variations and Substitutions for Saute Peppers and Onions
Feel free to use different ingredients to substitute or experiment with flavors. There are so many types of peppers and onions you can use. Also, you can finish with different sauces and seasonings.
- Peppers and Onions: Use a mix of colors of sweet bell peppers for a more vibrant dish. Use different types of peppers like poblano for a mild kick or hot peppers for a spicy version. Red, white, or sweet onions will all work well, with red and sweet onions offering a milder, sweeter flavor.
- Fats: Olive oil is classic, but you can also use a neutral oil like avocado oil or a combination of olive oil and butter for added richness.
- Seasoning: Add minced garlic during the last minute of cooking to prevent it from burning. Incorporate dried Italian seasoning, dried oregano, or a pinch of red chili flakes for a different flavor profile. A splash of balsamic vinegar or a squeeze of lemon juice at the end can add a bright, acidic finish.
Special Equipment Needed to Sauteed Onions and Peppers
You don’t need anything fancy, but this tool will make the job easier.
- Mandolin: You might find a mandolin to be useful when trying to evenly slice the veggies.
How to Sauté Peppers and Onions
Make this recipe for sauteed peppers and onions in just 1 easy step. It’s one of my favorite ways to add some color and flavor to other dishes. It is easy to prepare side takes only minutes. You can elevate and deglaze with some white wine.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sauté Onions and Peppers: Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and peppers and cook until slightly charred. Add the oregano and salt and cook for another minute.
Prep Ahead Suggestions for Sautéed Peppers and Onions
Preparing steps for sautéed peppers and onions ahead of time can be the best way to go to be able to make it and enjoy it whenever.
- Slice the Vegetables: This is the most time-consuming part. You can slice the onions and peppers up to a day in advance and store them in an airtight container in the refrigerator. This makes the cooking process incredibly fast.
Alternate Cooking Methods for Onions and Bell Peppers
Cook the peppers and onions another way by using your oven or grill if you’re busy tending to something else.
- Roasting: For a hands-off approach, you can roast the peppers and onions on a sheet pan at a high temperature (around 400°F). Toss them with oil and seasonings and roast, stirring occasionally, until tender and caramelized. This method also works well for meal prep.
- Grilling: Toss sliced peppers and onions with oil and seasoning and place them in a grill basket. Cook over medium-high heat, stirring periodically, until tender and slightly charred.
Store, Reheat and Use Leftover Easy Sauteed Vegetables
This quick and easy recipe is so easy to make in a hot skillet. Then store for when you want to add some flavor.
- Store: Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Reheat: For best results, reheat them in a skillet over medium heat to maintain some of the texture. A microwave can be used, but the vegetables may become a bit softer.
- Use Leftovers: The beauty of this recipe is how versatile the leftovers are. The onions and peppers are perfect for:
- Tacos and Chicken Fajitas: A perfect, ready-to-go burrito filling to be seasoned with Taco Seasoning or Fajita Seasoning. Add into white rice or mexican rice.
- Sandwiches and Wraps: Add them to a Philly cheesesteak, sweet Italian sausage sandwich, or a turkey wrap.
- Eggs: Mix them into an omelet or scramble.
- Pizza: Use them as a topping for homemade pizza with red pepper flakes.
- Grain Bowls: A flavorful addition to a grain bowl with quinoa or rice.
Questions About Quick Sauteed Peppers and Onions
If your peppers and onions are steaming instead of sautéing, it could be because of overcrowding, too much moisture or too low of heat.
Sautéed bell peppers and onions are done when they’re soft and slightly charred. They should be tender crisp.
Expert Tips to Make Sauteed Peppers and Onions
- Use High Heat: Start with a medium-high heat. You need the cast iron and oil to be hot enough to sear the vegetables, not just steam them in this easy sauteed perfect side dish.
- Different Cooking Times: Some chefs will cook the onions for a few minutes before adding the peppers, as onions take a little longer to become tender. This is a great tip for achieving an even cook.
- Season in Layers: Add a pinch of salt and pepper at the beginning to help draw out moisture, and then taste and adjust the seasoning at the end.
- Serve With: Serve with Crock Pot Sausage and Peppers Recipe, Breakfast Stuffed Bread or Fajita Steak and Rice Bowl.
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Tender Sauteed Peppers and Onions
Equipment
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Ingredients
- 2 Tablespoons Oil, more as needed
- 2 Green bell peppers, sliced
- 1 Red onion, sliced
- 1 teaspoon Oregano
- ¼ teaspoon Salt
Instructions
- Heat the oil in a skillet over medium heat.
- Once the oil is hot, add the bell peppers and onions.
- Cook for 7-10 minutes, stirring occasionally, until veggies are soft and lightly charred.
- Add more oil, as needed, to prevent the veggies from burning.
- Add the oregano and salt and continue cooking for 1-2 minutes.
- Remove from heat and serve.
Christina’s Notes
- Heat Matters: Preheat the pan over medium-high heat. The pan and oil should be hot enough to sear the vegetables.
- Cooking Times: Some chefs will cook the onions for a few minutes before adding the peppers, as onions take a little longer to become tender.
- Season in Layers: Add some salt and pepper at the beginning, and then taste and adjust the seasoning at the end.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.