Saute Of Peppers 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

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 PEPPERS



Sauteed Peppers image

Provided by Roger Mooking

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil, divided
1 clove garlic, chopped
1 green chile, seeded and sliced
1 red bell pepper, seeded and julienned
1 orange bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1/4 red onion, sliced
Zest and juice of 1 lemon
Kosher salt

Steps:

  • In a saute pan, heat 1 tablespoon olive oil, and then sweat the garlic, and green chili over medium heat. Add the red, orange, and yellow peppers, and saute for 1 minute.
  • Add the red onion, and lemon zest to the pan, and continue cooking until the peppers are slightly tender.
  • Remove the pan from the heat, season with salt, to taste, and add the lemon juice. Drizzle with the remaining 1 tablespoon olive oil, and serve.

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

SAUTE OF PEPPERS



Saute of Peppers image

This is an easy to prepare, tasty accompaniment to Crispy Breaded Pork Cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 3

2 tablespoons vegetable oil, such as safflower
4 bell peppers, a mix of red and yellow (ribs and seeds removed), thinly sliced
Coarse salt and ground pepper

Steps:

  • In a large skillet, heat oil over medium-high. Add bell peppers, and season with salt and pepper. Cook, tossing frequently, until tender, 10 to 15 minutes.

Nutrition Facts : Calories 91 g, Fat 7 g, Fiber 2 g, Protein 1 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.

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

GREEN PEPPER SAUTE



Green Pepper Saute image

I created this recipe one summer when I had an abundance of green peppers in my garden. This spicy recipe is a great companion for any meat dish. It's also delicious served over rice. When I take it to potlucks, many people want the recipe.-Joyce Turley, Slaughters, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 large green peppers, cut into 1/2-inch strips
1 cup sliced celery
1 small onion, thinly sliced
1 garlic clove, minced
2 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1/2 teaspoon dried basil
Salt and pepper to taste
1/2 cup crushed seasoned salad croutons

Steps:

  • In a large skillet, saute the peppers, celery, onion and garlic in oil until tender. Stir in the tomato sauce, basil, salt and pepper. Simmer, uncovered, for 8-10 minutes or until vegetables are tender and mixture is thickened. Sprinkle with croutons.

Nutrition Facts :

BLINK OF AN EYE BELL PEPPER SAUTE



Blink of an Eye Bell Pepper Saute image

I am not a fan of overly cooked bell peppers. To my palate they become bitter; look and taste slimy. However, put a plate of grilled, stir fried or sauteed bell peppers in front of me and that's a different story. This is from Martha Stewart's Everyday Food supplemental magazine. The trick is NOT to overcook the bell peppers to both maintain the sweet taste and the lovely colors. Try to use 2 different color of bell peppers if you can; orange, red, yellow or all three if you wish.

Provided by COOKGIRl

Categories     Onions

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

2 large bell peppers (red, yellow or orange, green not recommended.)
1 tablespoon olive oil
1/2 small red onion, sliced into crescents
1 garlic clove, minced (my addition, can omit)
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Remove stems from peppers. Halve the bell peppers crosswise then cut into 1/2" strips.
  • Heat the olive oil in a non-stick pan over medium heat.
  • Add bell peppers and sauté for about 2-3 minutes. Then add the red onion crescents (and garlic if using) and sauté another 2 minutes. Be careful not to burn.
  • You want the bell peppers to be slightly softened but still firm. Does that make sense?.
  • Season with salt and pepper and transfer to serving platter. Great as a side dish or served over pasta or rice.

Nutrition Facts : Calories 51, Fat 3.5, SaturatedFat 0.5, Sodium 2.9, Carbohydrate 4.9, Fiber 1.5, Sugar 2.4, Protein 0.8

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE



Penne, Peppers, and Chicken-Apple Sausage Saute image

This recipe originated with my son, who makes it with very spicy chicken sausages. I loved it so much that I adapted it to suit our taste. Because my husband prefers less spicy food, I use milder chicken-apple sausage. This is one of our favorite dinners.

Provided by MJdeCA

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h

Yield 24

Number Of Ingredients 9

2 tablespoons olive oil
2 sweet red peppers, chopped
1 large onion, chopped
4 cloves cloves garlic, minced or pressed through a garlic press
5 links precooked chicken and apple sausage, sliced into 1/4-thick rounds
3 (16 ounce) packages penne pasta
garlic and herb seasoning blend (such as Mrs. Dash®) to taste
sea salt to taste
ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  • Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
  • Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 44.7 g, Cholesterol 21.7 mg, Fat 4.8 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 1.1 g, Sodium 78.9 mg, Sugar 1.5 g

SUPER EASY SAUTEED ITALIAN PEPPERS



Super Easy Sauteed Italian Peppers image

My sister introduced me to frying cubanelles with this recipe. I also have used yellow, red and green bell peppers for added color and a different taste. Enjoy!

Provided by AcadiaTwo

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

4 bell peppers or 4 cubanelle peppers
1 tablespoon olive oil
1/4 cup Italian salad dressing

Steps:

  • Chop up peppers into bite size pieces, removing seeds & stems.
  • Heat oil in skillet over medium heat for 2-3 minutes.
  • Add peppers and saute until tender, stirring frequently.
  • Add Italian salad dressing to the peppers.
  • Mix the peppers and Italian dressing together.
  • Saute for 2 more minutes.
  • Remove from heat and serve.

GARLIC VEGETABLE SAUTE



Garlic Vegetable Saute image

This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Provided by anna32182

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1 jalapeno pepper, seeds and ribs removed, minced
2 zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 shallot, sliced
¼ teaspoon salt
freshly ground black pepper to taste
1 pinch paprika

Steps:

  • Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g

PEPPER SQUASH SAUTE



Pepper Squash Saute image

Here's an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it's so good reheated later in the week," she explains.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 small onion, chopped
1/3 cup each chopped green, sweet red and yellow pepper
1 tablespoon butter
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium carrot, shredded
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)



Piperade (Saute of peppers, onions and tomatoes) image

REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).

Provided by Patricia Wells

Categories     side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

2 red or green bell peppers
3 medium onions, minced
4 tomatoes, coarsely chopped
1 clove garlic, minced
1 bay leaf
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
Sprig of fresh parsley, minced
Salt and freshly ground pepper to taste

Steps:

  • Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
  • In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
  • Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 618 milligrams, Sugar 8 grams

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