Pepper Onion Saute Recipes

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SAUTéED PEPPERS AND ONIONS



Sautéed Peppers and Onions image

These Sautéed Peppers and onions have a sweet caramelized outside and a tender flavorful inside. They cook to perfection in just minutes in a hot skillet.

Provided by Kimber

Categories     Side Dish

Time 11m

Number Of Ingredients 5

1 sweet yellow onion (large)
1 green bell pepper
1 red bell pepper ((or yellow or orange))
1 tbsp oil (vegetable or olive)
1/2 tsp salt

Steps:

  • Cut the onion in 1/4 in strips. Remove the seeds and ribs from the bell pepper and cut into 1/2 in strips.
  • Heat oil in a large skillet over medium high to high heat. Once the oil is hot, carefully add the peppers and onions and season with salt. Allow to cook on the first side for 2-4 minutes without stirring to get a little char on the edges. Then stir and cook an additional 3-4 minutes stirring about every 1 minute.
  • Cook until the onions just start to turn translucent and the peppers are still slightly firm. If at any point, the peppers and onions start to get too brown, turn the heat to low and continue to cook to the desired consistency.

Nutrition Facts : Calories 48 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 200 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

QUICK SAUTEED PEPPERS AND ONIONS



Quick Sauteed Peppers and Onions image

Sauteed peppers and onions are colorful and full of sweet caramelized flavor! Eat them as a healthy side dish or throw them on sandwiches or tacos.

Provided by Sonja Overhiser

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

3 multi-colored bell peppers
1 medium yellow onion
1 medium red onion
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Fresh ground pepper

Steps:

  • Thinly slice the peppers. Thinly slice the onions. Toss them in a bowl with 1 tablespoon olive oil, oregano, salt and pepper.
  • In 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. Taste and add additional salt to taste. Serve immediately.

Nutrition Facts : Calories 117 calories, Sugar 7 g, Sodium 6.7 mg, Fat 7.4 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 11.9 g, Fiber 3.3 g, Protein 1.7 g, Cholesterol 0 mg

ASIAN GROUND BEEF, PEPPER AND ONION SAUTE



Asian Ground Beef, Pepper and Onion Saute image

A recipe I found on www.allrecipes.com that I modified to fit my allergies and our tastes. We like our oriental food saucy, so I made extra sauce and added water chestnuts for DD. This has a kick to it from the ginger, red pepper flakes and the chili paste. Makes 6 1-cup servings. This is a WW friendly recipe, if you use 96% lean ground beef. Points value per serving as calculated on the WW website is 3.

Provided by LARavenscroft

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

cooking spray
1 lb lean ground beef
3 cups bell peppers, chopped (I used a combination of red, yellow & green)
1 large onion, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons fresh gingerroot, minced
2 tablespoons dried parsley
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 cup beef stock
3 tablespoons gluten-free soy sauce
1 tablespoon molasses
1 teaspoon chili paste
1 teaspoon gluten-free Worcestershire sauce (Lea & Perrins is GF)
1/4 cup water
2 tablespoons cornstarch

Steps:

  • Spray a large skillet with cooking spray.
  • Over over medium heat, cook and stir the ground beef until evenly browned.
  • Drain and set aside.
  • Add the peppers, onion, garlic and ginger.
  • Season with parsley, red pepper, and salt.
  • Cook and stir until tender.
  • Return the beef to the skillet.
  • In a small bowl, mix together the beef stock, soy sauce, molasses, chile paste, and Worcestershire sauce.
  • Cook until heated through and sauce comes to a boil.
  • Combine water and cornstarch and add to skillet.
  • Stir constantly until sauce is thickened.
  • Serve over the cooked rice.

SAUTEED ONION AND PEPPER GARNISH FOR CHICKEN



Sauteed Onion and Pepper Garnish for Chicken image

Provided by Sandra Lee

Categories     condiment

Time 5m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons canola or vegetable oil
1 bag frozen pepper stir-fry mix, thawed, (recommended: Birds Eye)
1 teaspoon minced garlic
1 teaspoon fajita seasoning

Steps:

  • Heat oil in a large saute pan over medium-high heat. Add pepper stir-fry mix, garlic and fajita seasoning. Saute until heated through about 3 minutes. Serve on top of chicken.

SAUTEED PEPPERS, ONIONS AND ROSEMARY



Sauteed Peppers, Onions And Rosemary image

Provided by Marian Burros

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds thinly sliced onions (6 cups)
1 1/2 tablespoons olive oil
1 1/2 pounds thinly sliced green peppers
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Saute onions in hot oil in nonstick pan over medium-high heat until soft and golden, about 10 minutes. Add peppers and rosemary. Cook until peppers soften and start to brown, 15 to 20 minutes.
  • Add vinegar, salt and pepper, reduce heat to low and cover pan. Continue cooking until vegetables are very soft, about 10 minutes longer.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 818 milligrams, Sugar 12 grams

SPICY PEPPER AND ONION



Spicy Pepper and Onion image

Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice.

Provided by brenda

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil, or to taste
1 red bell pepper, seeded and thinly sliced
1 sweet onion (such as Vidalia®), thinly sliced
1 (8 ounce) package assorted sliced mushrooms, or to taste
3 cloves garlic, smashed and chopped
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley
1 tablespoon ketchup
1 tablespoon dried basil
2 teaspoons ground turmeric
1 teaspoon red pepper flakes
½ teaspoon ground cumin
3 pinches cayenne pepper
2 tablespoons water

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
  • Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 12.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 135.8 mg, Sugar 5.6 g

ROASTED PEPPER AND ONION SANDWICHES



Roasted Pepper and Onion Sandwiches image

Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 8

8 onion slices (1/4 inch thick)
1/4 cup olive oil
1/4 cup red wine vinegar
4 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
4 jars (7 ounces each) roasted red peppers, drained
1 loaf (1 pound) French bread
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place onion slices in a 13x9-in. baking pan. In a small bowl, whisk the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside. , Bake onions, uncovered, at 375° for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2-in. shells (discard removed bread or save for another use). , Place bread, cut side up, on a baking sheet. Broil 4 in. from the heat for 1 minute or until toasted. Layer with onions, red peppers and cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Top with remaining bread.

Nutrition Facts :

POBLANO AND ONION SAUTE



Poblano and Onion Saute image

Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

6 fresh poblano chiles
3 tablespoons vegetable oil
1 medium onion (about 8 ounces), thinly sliced
2 teaspoons coarse salt

Steps:

  • Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
  • Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.

BRAISED PEPPERS AND ONIONS



Braised Peppers and Onions image

This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.

Provided by J. Kenji López-Alt

Categories     condiments, one pot, vegetables

Time 30m

Yield About 3 cups

Number Of Ingredients 7

2 tablespoons grapeseed, vegetable or canola oil
3 large bell peppers (a mix of colors), stemmed, seeded and thinly sliced
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 tablespoons ground cumin
2 dried bay leaves
Kosher salt and black pepper

Steps:

  • Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
  • Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

RED PEPPER AND CARAMELIZED ONION SAUCE



Red Pepper and Caramelized Onion Sauce image

Make and share this Red Pepper and Caramelized Onion Sauce recipe from Food.com.

Provided by dicentra

Categories     Onions

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces cooked pasta
1/4 cup olive oil
1 large onion, sliced thinly
2 red bell peppers, cut into 1/4 inch strips
1 garlic clove, crushed
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Heat oil in a large heavy skillet over low heat; stir in onion.
  • Saute onion over low heat until very soft and golden, about 7 minutes.
  • Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
  • Stir in garlic; saute 1 minute.
  • Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.

Nutrition Facts : Calories 448.9, Fat 28.3, SaturatedFat 3.9, Sodium 9.6, Carbohydrate 47.4, Fiber 9.2, Sugar 8.3, Protein 5.2

SAUTEED BELL PEPPERS AND ONION WITH OLIVES AND MEYER LEMON



Sauteed Bell Peppers and Onion with Olives and Meyer Lemon image

A beautifully-colored, warm vegetable salad of sauteed peppers and onion with oil-cured olives and Meyer lemon.

Provided by DrMom

Categories     Side Dish     Vegetables

Time 20m

Yield 2

Number Of Ingredients 8

1 Meyer lemon
10 oil-cured black olives, pitted and chopped
3 tablespoons extra-virgin olive oil, divided
½ teaspoon dried oregano
1 orange bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 large sweet onion, sliced into strips
salt and pepper to taste

Steps:

  • Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
  • Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
  • Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.2 g, Fat 24.3 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 657.3 mg, Sugar 3.2 g

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