Monday, April 11, 2011

Bell Pepper Saute

This dish intrigued me when I first saw it in Everyday Food magazine a few years ago. I gave it a try, and it passed the "keeper" test, especially when I added fresh basil. At dinner this week Abby begged for second and third helpings, but then again, she has always loved red peppers. You can print the original recipe here.

Bell Pepper Saute

2 bell peppers, red, yellow, or both (I used 4 peppers--red, yellow, and orange.)
1 tablespoon olive oil
1/2 small red onion, diced (I sliced rather than diced.)
Coarse salt and ground pepper

Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.

Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

Serves 4.

Julie's Notes: Add fresh chopped herbs such as basil, dill, or parsley just before serving.


  1. I LOVE the smell of sauteing peppers and onions. Just looking at the picture makes my nose happy!

  2. i have to agree with shannon - nothing beats the smell of peppers & onions! :D

    i think these would be perfect wrapped in a tortilla with some shredded chicken or beef... fajitas!!!

    thanks so much for linking up to mangia mondays, julie!


  3. this is super good, I used sweet onions and that was yummy too. love your photos.

  4. You can put the leftovers on homemade pizza. I also make a version adding one tomato and serving on toasted rye bread (it's Hungarian, my husband says).