Simple yet flavorful, these caramelized Sautéed Peppers and Onions are sure to delight with their colorful presentation! Use this recipe to make a fantastic topping to jazz up your favorite mains like steak, chicken, shrimp, or sandwiches. Or serve in a taco or burrito bowl with our Mexican fajita style variation.
With only 6 simple ingredients, one skillet, and 25 minutes of easy cooking, this easy vegan side recipe is great for weeknights or anytime!
If you're looking for traditional Italian Sauteed Onions and Peppers, this recipe is inspired by peperonata, a rustic Italian dish made with bell peppers, onions, olive oil, and simple seasonings. This version keeps the flavors classic while staying quick and approachable for everyday cooking.
Serve them with a fine steak or my Dairy-Free Shrimp Scampi and Olive Oil Mashed Potatoes for New Year's Eve or other classy holidays. Or use this recipe as a savory topping for chicken paired with pasta, a fresh gluten-free baguette, or garlic bread for easy weeknights.
For the Mexican-inspired variation, serve alongside seasoned taco meat or carnitas with my Chipotle Cilantro Lime Rice.
If you're looking for another weeknight-easy baked peppers and onions recipe, check out my Healthy Baked Chicken Fajitas.
Why this Peppers and Onions recipe works
This classic Sautéed Peppers and Onions recipe is simple, flexible, and packed with flavor. Sweet bell peppers and red onions are slowly soften and caramelize in olive oil, creating a dish that works just as well as a side, a sandwich topping, or a quick addition to pasta, eggs, or grilled meats.
It's naturally gluten-free, dairy-free, and made with pantry staples, which makes it an easy option for weeknights or casual entertaining.
How to Make It (with photos)
This Sautéed Peppers and Onions recipe has only a few common ingredients and two easy steps!
Ingredients Notes + Substitutions
Sautéed peppers and onions are a Mexican and Italian-inspired staple needing just a few key ingredients.
Bell Peppers
Using various colors not only looks beautiful, but they each also have a slightly different flavor (red is the sweetest). For Italian Sautéed Peppers and Onions, I like using one red, one yellow, and one orange bell pepper.
You can also use green bell peppers, though they are more bitter than other color variations. Green bell peppers are more common in the Mexican variation.
Red Onions
We tested this recipe with multiple onion varieties and combinations, and red onions won first place every time! Other onion varieties are too sweet or too earthy, and add a distinctive taste that overpowers the bell pepper and wine combination. Definitely stick to red onions if you can.
White wine
Used only in the Italian variation, a dry white wine elevates this recipe while deglazing the pan. It also adds acidity to compliment the sweetness of Italian-style peppers and onions.
You can omit it altogether or replace the wine with small splashes of vegetable broth or water to deglaze the pan, and then add a squeeze of lemon juice or a drizzle of balsamic vinegar at the end.
Spices
Rosemary, red pepper flakes, salt, and pepper season these Italian fried peppers and onions. Get creative and use some of your favorite spice blends to compliment the meal they accompany.
Oregano is a common solo addition to Mexican style peppers and onions.
Olive oil
You can use avocado oil or butter as a substitution, but olive oil will give you that authentic Italian flavor that we love!
See the recipe card for a full list of ingredients with quantities.
Variations
Switch up the seasonings or liquid to make this sauteed peppers and onions recipe match any meal you make.
Mexican Sauteed Onions and Peppers
Mexican Peppers and Onions taste best with equal amounts of red and green peppers. Other varieties can be used but I think this combination has the best taste.
Use a neutral oil like avocado oil or vegetable oil. Instead of the seasonings listed in the recipe card, use only salt and oregano and omit the white wine.
Cajun Style Onions and Peppers
Sauté onions, peppers, and slices of sausage together in a skillet with Cajun seasoning.
Balsamic Glazed Peppers and Onions
Substitute deglazing the pan with 2 teaspoons of balsamic vinegar instead of wine. This alternative ingredient will add a different and bold punch of flavor and to the sautéed veggies.
Step-by-Step Instructions
Learn how to make sautéed peppers and onions in two easy steps.
- Peppers and onions: Heat a large skillet with oil to medium high heat. Add peppers and onion and cook, stirring on occasion, until they begin to soften (about 5-7 minutes).
- Spices and flavorings: Depending on the variation you choose, add the wine, salt, and spices. Cook for 5-10 minutes more or until the peppers and onion are as soft as desired. Typically Mexican style peppers and onions are a bit firmer, and Italian style are a bit softer. Season with additional salt and pepper to taste.
Hint: Use medium-high heat to cook peppers so they caramelize correctly. Cooking over low heat will steam them instead of sautéing them.
Expert Tips
Make restaurant-quality sautéed peppers and onions on the first try with these expert tips.
Use red onions.
We tried this recipe with yellow onions too, but they were way too sweet and left a sticky earthy flavor that we didn't like as much. Red onions provide the perfect texture and very slight sweetness to compliment the peppers!
Use a large skillet.
You want to give the peppers and onions as much room as possible to get that signature caramelization from sautéing. Overcrowding the pan will steam the veggies instead of sautéing which is still tasty, but not what we're aiming for.
Let it cook untouched for a few minutes.
Let the peppers and onions release their sugars to build that beautiful glaze. Not stirring them for the first 3 minutes will start the process, and they will cook more thoroughly. The wine will pick up flavors from the bottom of the pan and coat the sautéed onions and peppers.
Related vegetable sides to consider...
Looking for more vegetable side dish recipes like this sautéed peppers and onions recipe? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Sautéed Peppers and Onions
Ingredients
- 3 tablespoons oil , use vegetable oil for Mexican and olive oil for Italian
- 3 large large bell peppers sliced thinly (use green and red for Mexican and red, yellow, and orange for Italian)
- 2 medium red onions sliced thinly
- ¾ teaspoon salt
Mexican
- 1 ½ teaspoons dried oregano
Italian variation
- 2 tablespoons dry white wine
- ½ teaspoon rosemary
- ¼ teaspoon red pepper flakes
Instructions
- Peppers and onions: Heat a large skillet with oil to medium high heat. Add peppers and onion and cook, stirring on occasion, until they begin to soften (about 5-7 minutes).3 tablespoons oil, 3 large large bell peppers, 2 medium red onions
- Spices and flavorings: Depending on the variation you choose, add the wine, salt, and spices. Cook for 5-10 minutes more or until the peppers and onion are as soft as desired. Typically Mexican style peppers and onions are a bit firmer, and Italian style are a bit softer. Season with additional salt and pepper to taste.¾ teaspoon salt
Notes
Nutrition
What to serve with Peppers and Onions
These sautéed peppers and onions pair well with a wide range of meals. Try serving them with grilled chicken, steak, sausage, scrambled eggs, or spooned over gluten-free pasta or rice bowls for an easy flavorful addition.
For the Mexican variation, this recipe pairs perfectly with Chipotle Cilantro Lime Rice, burrito bowls, taco bowls, and as a side for nachos.
Recipe FAQ's
Here are some frequently asked questions about Sautéed Peppers and Onions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Sautéed peppers and onions freeze well and you can store them in the freezer for up to 6 months.
For the best way to freeze cooked peppers and onions, allow to cool. Then spread across a baking sheet and freeze. Once frozen, transfer to an airtight container or freezer bag for up to 4 months. Note that if you prefer your peppers and onions on the crisper side, they will soften after freezing and reheating.
You can add peppers and onions to the skillet at the same time. Peppers cook a little faster, but this is ideal because the onions are usually sliced much more thinly. You want your onions a little softer so the sugars caramelize for extra flavor.
Use olive oil when sautéing peppers for a traditional Italian flavor.
Peperonata is a traditional Italian dish made with bell peppers, onions, olive oil, and sometimes tomatoes. Italian sautéed peppers and onions is a broader term that often refers to a simpler quicker version with similar flavors and uses.
Want more easy, big flavor meals? Get my favorite quick dinners that are naturally gluten-free and perfect for busy weeknights!
Pia says
Yum! Thank you, Jamie! I make this all the time and in a large batch so I have extras to use. I serve this with Italian sausage (my favorite!), but also use it on burgers and as a topping for steak sandwiches. I add mushrooms if I have them. Amazing!
Cara says
These were so good on my Italian cold cut! Thanks for the recipe.
Jamie says
Sounds like a perfect combination! Thanks for the review 🙂
Janna says
This was exactly what I was looking for in a peppers and onions recipe. We made these really quick as a topper for hoagies, and put the leftovers on pasta the next night! Great simple recipe that we will be adding to the weekly rotation.
Jamie says
I'm so glad you enjoyed it Janna!
Rina says
Love how flavorful these are! The spices and wine are in perfect balance. Also they were so easy to make I could cook the main at the same time (I’m a new home-cook).
Jamie says
Thank you for the review Rina! I'm so glad you enjoyed them.