Made from sweet bell peppers, red and yellow onions, a touch of olive oil and flavorful herbs and spices, this quick and easy vegetable recipe will add beautiful colors to you dinner plate.Just one serving of these veggies is filled with healthy fats, fiber and an impressive amount of vitamin C!If you prefer a little spice, I recommend doubling the amount of red pepper flakes.Add them into a large nonstick skillet over medium-high heat along with 2 tablespoons of olive oil.Add in 1 tablespoon of red wine vinegar, 1 teaspoon of minced garlic and cook for 1 more minute.The veggies shouldn’t really stick to the bottom of the skillet, so add in more olive oil if needed.To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. .
Caramelized Onions and Bell Peppers
Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage. .
Sausage, Peppers and Onions Recipe
We took the best part of this classic soup, all the sweet caramelized onions, and left behind all the fat. .
Sausage, Peppers, and Onions Recipe
You know the type of place—where the big loud guy behind the counter works fast and furious, takes your order (you better know what you want!).to the guys on the line, and within minutes you have a huge roll in your hands, loaded with more sausage and peppers with onions than you think you can possibly eat.This dish is typically made with a several different colors of bell peppers—usually one green, one red, and one either yellow, orange, or purple.Likewise, if you would like it spicier, use all hot sausages and/or bump up the amount of chili pepper flakes.Once cooked, the sausage, peppers, and onions will easily keep for 3 to 4 days in the fridge, but you can also freeze it for up to 3 months. .
Quick Sauteed Peppers and Onions – A Couple Cooks
Sauteed peppers and onions are colorful and full of sweet caramelized flavor!Eat as a healthy side dish or throw on sandwiches or tacos.These sauteed peppers and onions are a rainbow of tender, caramelized flavor!We’ve made the requisite fajita veggies, and thrown those peppers and onions on the grill.Even better: they’re full of nutrients and jam packed with Vitamin C. Eat them as a side or throw them in sandwiches, on pizza, or in tacos: you name it!Seasoning with just salt and oregano sounds overly simple, but it really allows the caramelized flavor of the peppers and onions to shine.Also try: Ultimate Sauteed Vegetables, which adds broccoli and carrots!This method for cooking browns the outside of the food, helping complex flavors to develop (called the Maillard reaction, if you want to get technical!).Cook on medium high heat and stir occasionally.The texture depends on your personal preferences and how you plan to serve your peppers.There are lots of other ideas for seasoning blends or spices to add.So, you’ve got the beautiful rainbow pan of sauteed peppers and onions!A medium red bell pepper provides a whopping 169% of your daily vitamin C!(Source) Peppers may improve eye health and prevent against anemia.Some studies indicate peppers could cut the risk of macular degeneration and low iron (Source). .
Philly Cheesesteak Recipe with Peppers and Onions
Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.If you love a good Philly Cheesesteak and have always wished you could create this delicious classic at home, you are in the right place!Especially with recipes that will be happening when I’m entertaining or in the case of this weekend, watching the big game (go Niners!).This recipe cooks up enough Philly Cheesesteak filling to load up 8 hoagie rolls and it’s all done in one skillet on the stove.Ribeye is a common choice but the cost is beyond what I’m willing to spend, especially considering this recipe calls for 2½ to 3 pounds of beef.You’ll need a good, sharp knife to slice the sirloin as thinly as possible against the grain.Kitchen Tip Place your sirloin in the freezer for 20 to 30 minutes to make it easier to slice.Use tongs to mix the melted cheese throughout the beef and veggie mixture and it’s time to load up those hoagie rolls!Whenever making any substantial sandwiches with warm ingredients it is always a good idea to toast the rolls first.You’ll have just the right amount of time to take care of this task while the cheese is melting into the beef and veggie mixture.These are substantial sandwiches that will satisfy your hungriest guests and spot-on perfect for Super Bowl Sunday!You should absolutely check out my Slow Cooker Drip Beef Sandwiches for another great option.Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat.Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain.Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains.Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan.Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls. .
Roasted Bratwurst with Peppers and Onions
When my bratwurst craving came back this time I decided to try a little trick that I discovered with my Roasted Kielbasa and Cabbage Dinner recipe—tossing the vegetables in a vinaigrette instead of just oil and spices.The combination of the tangy vinaigrette and the sweet caramelized peppers and onions made an incredible pairing with the savory bratwurst.I added more mustard and some cheese as optional toppings in the price break down, but honestly, these puppies are great on their own with just the roasted peppers stuffed into a soft toasted bun.Package up the remaining roasted bratwurst, peppers, and onions into an air-tight container, and keep refrigerated for up to about 4 days.I’ve been obsessed with sauerkraut lately, so I like to put a couple spoonfuls of that on top of the peppers and onions, and it’s absolutely divine.In a small bowl stir together the olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and pepper.Slice the bell peppers and onion into 1/4-inch strips and place them on a large baking sheet.Add the bratwurst links to the baking sheet, then drizzle the vinaigrette over top.Place the baking sheet in the oven and roast for 20 minutes, then give everything a good stir.Return the baking sheet to the oven and roast for another 20-25 minutes, or until the bratwurst, peppers, and onions, have browned on the edges.Stuff the bratwurst, peppers, and onions into the buns and top with shredded cheddar if desired.Place them back in the oven for about 5 minutes to melt the cheese and toast the buns.Place the sliced vegetables on a large baking sheet with five bratwurst links, then drizzle the vinaigrette over top. .
Sauteed Peppers and Onions
These classic Sauteed Peppers and Onions are simple to prepare and full of rich flavor!), Sautéed Mushrooms, Brussels Sprouts au Gratin and Asparagus Mimosa!Sweet peppers and delicate yellow onions are perfectly sauteed with fragrant garlic, flavorful Italian seasoning, spicy crushed pepper flakes, fresh basil and fruity-tart balsamic vinegar.Sweet and savory, these colorful, vibrant ribbons are buttery, rich and melt-in-your-mouth tender with a beautiful fresh crispness.You can serve them with toasted bread, grilled meats, roasted chicken, lush omelettes, fried eggs, buttery mashed potatoes, pasta, pizza and more!These uncomplicated yet bold, insanely delicious sauteed peppers and onions can completely transform a meal from something ordinary to something extraordinary!While this recipe uses Italian seasonings, spicy pepper flakes and balsamic vinegar, I encourage you to try new things and play with your favorite spices and dry herbs!The onions and peppers should be cooked at various temperatures in order to ensure they become golden, caramelized and perfectly sautéed!The onions are added to the pan first and cooked (sweat) over medium heat until they are just softened and slightly golden in color.The peppers are then added to the pan and the heat is increased to medium-high in order to slightly blister the skins.The milk solids in butter can burn which will affect the color and taste of the vegetables.Make a salad out of vegetables by adding pearl mozzarella, pine nuts and plenty of fresh herbs.Crostini: Top slices of toasted baguette with soft cheese such as burrata or mozzarella and a pile of peppers and onions for a quick and easy appetizer.Top slices of toasted baguette with soft cheese such as burrata or mozzarella and a pile of peppers and onions for a quick and easy appetizer.Try stir peppers and onions into your favorite soup for extra flavor and texture!Add a heaping pile of sautéed vegetables to the top of steak and chicken.Italian vegetables make the perfect side dish for saucy beef or chicken meatballs.Pasta: You can either stir the peppers into hot, buttery noodles or serve them on the side!Vegetables make the perfect lighter side option for heartier bakes!A big bowl of creamy polenta pairs fabulously with Italian vegetables.(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page).NOTE: The bottom of the pan should start to develop browned bits, known as Fond during cooking.Make sure you follow the simple tips below to ensure you are properly storing, freezing and reheating your vegetables!Leftover cooked vegetables should be stored in an airtight container or zip-closure bag in the refrigerator.Spread the vegetables out on a parchment paper lined baking sheet in a single layer so they don’t clump together.Transfer baking sheet to the freezer and flash freeze for about 1 hour, or until vegetables are frozen.Note: It is best to flash freeze vegetables so they are completely cooled before being transferred to storage containers.Oven: Spread the vegetables out on a baking sheet and lightly drizzle with olive oil, balsamic vinegar or a combination of both.Spread the vegetables out on a baking sheet and lightly drizzle with olive oil, balsamic vinegar or a combination of both.Bell peppers are high in fiber and an excellent source of vitamins A and C, folic acid and potassium.Onions are also a good source of fiber and folic acid, plus they contain vitamin B and are loaded with antioxidants.Please note, if you have strict dietary restraints, always check nutrition labels to ensure the brand you are using is safe and meets your needs.These tender, rich vegetables are the perfect, versatile side dish you and your family will love!3 large Bell Peppers – stemmed, seeded and thinly sliced (SEE NOTES).¼-1/3 Cup Fresh Basil Leaves – torn or chiffonade, plus more for garnish Optional Garnish: Fresh Oregano, Fresh Parsley, Grated Parmesan, Mini Mozzarella Pearls Optional for Serving: Crusty Bread, Sausages, Reduced Balsamic Instructions Sauté onions: Heat oil in a large skillet over medium heat (SEE NOTES).NOTE: The bottom of the pan should start to develop browned bits, known as Fond during cooking.If you want caramelized peppers and onions, I highly recommend using a stainless steel or cast-iron skillet for this recipe.While you absolutely can use a non-stick skillet, you won’t get develop as much fond on the bottom of the pan (the browned bits).Those browned bits give the onions and peppers a richer, more complex caramelized flavor. .