Description
These Sauteed Peppers and Onions are a simple, flavorful, and versatile side dish. Made with colorful bell peppers, sweet onions, and a touch of garlic, they’re perfect for adding a burst of flavor to any meal.
Ingredients
Units
Scale
- 2 pounds any color bell peppers, thinly sliced
- 3 small onions, sliced into half moons
- 4 large garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup parsley, finely chopped
Instructions
- Prepare Skillet: Preheat a large non-stick skillet on medium heat and add olive oil. Add peppers and onions, sprinkle with salt and pepper.
- Cook Vegetables: Stir, cover, and cook for 10 minutes, stirring occasionally.
- Add Garlic: Halfway through cooking, add garlic and continue cooking.
- Finish and Serve: Turn off heat, add parsley, stir, and let peppers sit for 5 minutes to allow flavors to meld. Serve hot or cold.
Notes
- Store Leftovers: Keep leftovers in an airtight container in the refrigerator for 4-5 days. Eat cold or reheat in the microwave.
- Freezing: Freezing bell peppers is not recommended as their texture will change significantly.
Nutrition
- Serving Size: 1 serving
- Calories: 148 kcal
- Sugar: 12g
- Sodium: 450 mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 20g
- Fiber: 6g
- Protein: 4g
