Sautéed Peppers and Onions

This sautéed peppers and onions recipe features caramelized onions and softened bell peppers with Italian and Mexican seasoning variations.

Course Dinner, Skillet, Side

Cuisine Italian

Keyword how to cook onions and peppers, sauteed peppers and onions, Mexican Peppers and Onions, Italian peppers and onions

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 78kcal

Author Jamie

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

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

See the blog post for ingredient notes, substitutions, step-by-step photos, expert tips and FAQs.

Use medium-high heat to cook peppers so they caramelize correctly. Cooking over low heat will steam them instead of sautéing them.

Storage: Store leftover sautéed peppers and onions in an airtight container in the refrigerator for up to 3 days.

The Italian variation tastes great with pasta and our Dairy-Free Shrimp Scampi recipe. The Mexican variation is perfect with Chipotle Cilantro Lime Rice.