Bell Pepper Saute Recipes

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EASY SAUTEED PEPPERS



Easy Sauteed Peppers image

Sauteed peppers are a quick and easy recipe that's bursting with flavor! Eat them as a side dish or throw onto sandwiches or pizzas.

Provided by Sonja Overhiser

Categories     Side dish

Time 15m

Yield 4

Number Of Ingredients 5

3 multi-colored bell peppers
1 1/2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Fresh ground black pepper

Steps:

  • Thinly slice the peppers. Toss them in bowl with 1/2 tablespoon olive oil and the oregano, kosher salt and several grinds of black pepper.
  • In a large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Add additional salt to taste (we usually add a few more pinches).

Nutrition Facts : Calories 73 calories, Sugar 3.7 g, Sodium 3.6 mg, Fat 5.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 5.4 g, Fiber 1.9 g, Protein 0.9 g, Cholesterol 0 mg

SWEET BELL PEPPERS SAUTE



Sweet Bell Peppers Saute image

This side dish is delicious with almost anything but it goes especially well with barbequed meats. If you like a little heat to your sautes, throw in a hot pepper as well.This is also good using just green peppers.

Provided by Carrie Ann

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
salt
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh parsley
1 garlic clove, minced

Steps:

  • Cut peppers in 1/4" strips.
  • Heat oil in large skillet over high heat until very hot.
  • Add peppers and saute until they begin to colour in some places.
  • Reduce heat and season with salt to taste.
  • Cover pan and cook 10 minutes, or until peppers are softened.
  • Increase heat and add balsamic vinegar.
  • Stir and toss peppers until vinegar is evapourated.
  • Remove from heat.
  • Stir in basil,parsley and garlic.

BELL PEPPER SAUTE



Bell Pepper Saute image

Cooking softens and sweetens these vegetables for a perfect side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

2 bell peppers, red, yellow, or both
1 tablespoon olive oil
1/2 small red onion, diced
Coarse salt and ground pepper

Steps:

  • 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.

Nutrition Facts : Calories 57 g, Fat 3 g, Protein 1 g

SAUTéED GARLIC-HERB BELL PEPPERS



Sautéed Garlic-Herb Bell Peppers image

Garlic and herb bell peppers are easy to prepare and can be served as an appetizer, as part of an antipasto platter, or as a colorful side dish.

Provided by John Mitzewich

Categories     Side Dish     Appetizer     Salad

Time 16m

Yield 8

Number Of Ingredients 10

3 tablespoons olive oil
2 large red bell peppers, seeded and cut into 1/2-inch strips
2 large yellow bell peppers, seeded and cut into 1/2-inch strips
2 cloves garlic, finely minced
Salt to taste
Ground black pepper to taste
1 tablespoon ​ red wine vinegar
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Optional: toasted​ Italian bread

Steps:

  • Gather the ingredients.
  • In a large skillet, heat the olive oil over high heat.
  • Add the pepper strips, and sauté for 4 to 5 minutes or until the peppers begin to soften.
  • Turn down the heat to low and add the garlic , salt, and pepper. Sauté for 2 more minutes, being careful the garlic doesn't brown as it will turn bitter.
  • Turn off the heat and add the vinegar, basil, and parsley. Toss to combine.
  • Transfer to a bowl and allow to cool to room temperature.
  • Toss again before serving. Taste and adjust the seasoning if needed. Serve with toasted bread if desired.

Nutrition Facts : Calories 63 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 41 mg, Sugar 2 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g

SAUTEED ONIONS AND PEPPERS



Sauteed Onions and Peppers image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
  • Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

CARAMELIZED RED BELL PEPPERS AND ONIONS



Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

  • In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
  • If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

SAUTéED PEPPERS



Sautéed Peppers image

Sautéed bell peppers are a quick and easy way to add veggies, color, flavor and texture to an array of dishes. Perfect for fajitas and topping pizza or tacos.

Provided by Julie Blanner

Categories     Side Dish

Time 7m

Number Of Ingredients 5

1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
1 tablespoon olive oil

Steps:

  • Slice the peppers into strips.
  • Heat a skillet over a medium high heat and add the oil.
  • Add the sliced peppers and cook for 5 minutes while stirring until soft.

Nutrition Facts : Calories 63 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SPANISH BELL PEPPER SAUTé



Spanish Bell Pepper Sauté image

Summer is the prefect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and, for a short time, relatively inexpensive. This is a great partner for almost any sort of pasta or grain dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers in wraps.

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
2 garlic cloves, minced
2 medium red bell peppers, cut into narrow strips
2 medium green bell peppers, cut to match red pepper
2 medium yellow bell peppers, cut to match red pepper
1/4 cup dry white wine
1/4 cup oil-packed sun-dried tomatoes, cut into strips
2 medium tomatoes
2 to 3 tablespoons minced fresh parsley, optional
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent.
  • Add the garlic, bell peppers, wine, and sun-dried tomatoes. Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.
  • Stir in the fresh tomatoes and continue to cook, uncovered, just until they have lost their raw quality, 3 to 4 minutes. Add the optional parsley and season with salt and pepper. Serve at once.
  • Calories: 150
  • Total Fat: 9g
  • Protein: 2g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Sodium: 50mg

BELL PEPPER AND MUSHROOM SAUTE



Bell Pepper and Mushroom Saute image

An easy saute which can be used with roasts, steaks, served as a side dish or can even be eaten served on toast, just puree the sauce, with a bruschetta.

Provided by Manami

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
1 large red bell pepper, cored, seeded and cut into 1-inch pieces
1 large yellow bell pepper, cored, seeded, cut into 1-inch pieces
1 lb fresh large button mushroom, sliced
1 1/2 teaspoons dried tarragon or 2 tablespoons fresh tarragon, chopped
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

  • Heat oil in a heavy nonstick skillet over medium heat.
  • Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
  • Add garlic powder and onion powder.
  • Season with salt and pepper to taste.
  • Stir in tarragon and cook for about another minute.

WILD MUSHROOM AND BELL PEPPER SAUTé



Wild Mushroom and Bell Pepper Sauté image

Categories     Mushroom     Pepper     Brunch     Side     Sauté     Easter     Vegetarian     Quick & Easy     Goat Cheese     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/4 cup (1/2 stick) butter
2 small red bell peppers, cut into bite-size triangles
2 small orange bell peppers, cut into bite-size triangles
8 ounces oyster mushrooms (cut large mushrooms into thirds)
3 tablespoons fresh tarragon leaves or 2 teaspoons dried, crumbled
3 ounces soft fresh pepper-coated goat cheese, crumbled

Steps:

  • Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.

ASIAN GROUND BEEF AND PEPPER SAUTE



Asian Ground Beef and Pepper Saute image

This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!

Provided by amanda1432

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 16

1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
½ teaspoon Worcestershire sauce

Steps:

  • In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  • In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  • Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  • Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 45.4 g, Cholesterol 68.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 24.7 g, SaturatedFat 6.8 g, Sodium 413.9 mg, Sugar 1.8 g

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