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These classic Sauteed Peppers and Onions are simple to prepare and full of rich flavor! Seasoned with garlic, spicy pepper flakes, Italian seasoning and balsamic vinegar, they are delicious as a stand-alone side, or perfect on pasta, burgers, polenta, pizza and more! It’s a versatile, healthy dish your family will love. (keto-friendly, gluten-free, paleo, vegetarian and vegan)

Overhead photo of Sauteed Peppers and Onions garnished with fresh herbs in a antique fry pan with a pale tan napkin and ramekins of fresh basil and spicy red pepper flakes next to the pan.

Table of Contents

About sautéed peppers and onions recipe

Sweet peppers and delicate yellow onions are perfectly sauteed with fragrant garlic, flavorful Italian seasoning, spicy crushed pepper flakes, fresh basil and fruity-tart balsamic vinegar. Sweet and savory, these colorful, vibrant ribbons are buttery, rich and melt-in-your-mouth tender with a beautiful fresh crispness.

Bursting with flavor, these luscious vegetables are more than just a side dish and will make a vegetable lover out of you!

You can serve them with toasted bread, grilled meats, roasted chicken, lush omelettes, fried eggs, buttery mashed potatoes, pasta, pizza and more! These uncomplicated yet bold, insanely delicious sauteed peppers and onions can completely transform a meal from something ordinary to something extraordinary!

FAQs: frequently asked questions

How should I season peppers and onions?

You can season peppers and onions with various spices! This side dish can be as bold or mild as you desire! While this recipe uses Italian seasonings, spicy pepper flakes and balsamic vinegar, I encourage you to try new things and play with your favorite spices and dry herbs!

Spice mixes to try when sautéing bell peppers with onions

Fresh herbs to use with onions and peppers

If you’re looking for an in-depth description of fresh herbs, check out this post: 14 Types of Fresh Herbs to Use in Your Kitchen!

  • Basil
  • Oregano
  • Parsley
  • Thyme
  • Rosemary 

At what temperature do I sauté vegetables?

The onions and peppers should be cooked at various temperatures in order to ensure they become golden, caramelized and perfectly sautéed!

The onions are added to the pan first and cooked (sweat) over medium heat until they are just softened and slightly golden in color. The peppers are then added to the pan and the heat is increased to medium-high in order to slightly blister the skins. To finish cooking, the heat is reduced to low and the vegetables are cooked until tender and perfectly caramelized.

Can you sauté in butter instead of oil?

While you can use butter instead of oil when sautéing, I don’t recommend it. The milk solids in butter can burn which will affect the color and taste of the vegetables.

Instead, if you would like to use butter, I recommend using a combination of equal parts butter and oil.

Overhead photo of the raw main ingredients in the Sauteed Peppers and Onions recipe in a large rustic bowl with a pale tan napkin and ramekin of salt and pepper next to the bowl.

How to easily sauté peppers and onions at home?

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page)

  1. Sauté onions:  Heat oil in a large skillet over medium heat. Add the onions. Sauté, stirring frequently, until softened and slightly golden in color, about 8-10 minutes.
  2. Add peppers and seasonings:  Add the peppers, Italian seasoning and crushed red pepper flakes. Increase heat to medium-high. Sauté, stirring occasionally, until the peppers are softened and slightly browned, about 12-15 minutes. NOTE:  The bottom of the pan should start to develop browned bits, known as Fond during cooking. You can either use a wooden spoon to stir the vegetables into the browned bits, or add a few splashes of water, wine or broth to the pan and stir it into the vegetables. The fond is what adds a rich flavor to the dish!
  3. Add garlic and balsamic:  Add the garlic to the pan and season with ½ teaspoon salt and ¼ teaspoon pepper. Stir well to combine. Reduce heat to low and add the balsamic. Stir again to combine. Continue to cook for 3-4 minutes, or until the vegetables are very tender.
  4. Add basil:  Stir in the fresh basil. Taste and adjust for seasoning as desired.
  5. Serve:  Garnish with fresh herbs and cheese if desired. Serve hot, warm or at room temperature. Enjoy!

Overhead photo collage of how to make sauteed peppers and onions step by step with written instructions on each step.

Serving skillet peppers and onions

What to make with sauteed peppers and onions?

  • Salad: Make a salad out of vegetables by adding pearl mozzarella, pine nuts, and plenty of fresh herbs. Finish the salad with a balsamic vinaigrette.
  • Crostini: Top slices of toasted baguette with soft cheese such as burrata or mozzarella and a pile of peppers and onions for a quick and easy appetizer.
  • Home Fries: Use leftover peppers and onions to make pan fries just like your favorite diner.
  • Omelet or Frittata: Use vegetables as an easy filling for omelets and frittatas.
  • Avocado Toast: Make the most of your avo toast by adding a generous serving of peppers and onions.
  • Soup: Try stir peppers and onions into your favorite Italian soup recipes, like this chicken and spinach tortellini soup or soup with italian sausage for extra flavor and texture!
  • Burgers and Sandwiches: Use the veggies as a topping for you favorite burgers and sandwiches.
  • Quesadillas and Burritos: Try using the vegetables as a filling for quesadillas, burritos, fajitas with chicken, steak fajitas, and tacos.
  • Pizza: Use them as a delicious topping for pizza pies.
  • Casseroles: Add them to enchilada casseroles and Mexican chicken bakes.

What to goes with sautéed vegetables?

Storing sauteed onions and peppers 

Food safety is of the upmost importance when it comes to storing your leftovers! Make sure you follow the simple tips below to ensure you are properly storing, freezing and reheating your vegetables!

How long are cooked peppers and onions good for?

Leftover cooked vegetables should be stored in an airtight container or zip-closure bag in the refrigerator. Properly stored, they will last up to a week in the fridge.

Can I freeze them?

Sautéed vegetables freeze beautifully! Cooking vegetables in big batches and then freezing ensures you can add a healthy serving of vegetables to any meal!

To freeze peppers and onions

  1. Sauté.  Sauté vegetables according to recipe instructions.
  2. Cool.  Remove vegetables from the heat and let cool to room temperature.
  3. Flash freeze.  Spread the vegetables out on a parchment paper lined baking sheet in a single layer so they don’t clump together. Use multiple baking sheet if needed. Transfer baking sheet to the freezer and flash freeze for about 1 hour, or until vegetables are frozen. Note: It is best to flash freeze vegetables so they are completely cooled before being transferred to storage containers. Warm vegetables will trap heat, which can alter the freezing process.
  4. Store.  Transfer frozen vegetables to airtight containers or freezer-safe zip-closure bags. If using bags, press out any remaining air in the bag before sealing.
  5. Freeze.  Transfer storage containers to the freezer and freeze. Vegetables will keep in the freezer for up to 4 months.

How to reheat peppers and onions?

You can either add frozen vegetables right to a recipe that will be cooked, or they can be thawed and reheated.

There are three easy ways to reheat

  • Stovetop:  Gently warm the vegetables in a pan over medium-low heat on the stove. Be sure to toss and stir the vegetables so they reheat evenly.
  • Oven:  Spread the vegetables out on a baking sheet and lightly drizzle with olive oil, balsamic vinegar or a combination of both. Reheat in an oven preheated to 425 degrees Fahrenheit for 6-10 minutes, or until vegetables are warm. If vegetables seem dry, cover the baking sheet with aluminum foil.
  • Microwave:  Place vegetables in a bowl and cover with plastic wrap. Gently steam in the microwave until vegetables are just warm to the touch.

Overhead photo of Sauteed Peppers and Onions garnished with fresh herbs in a antique fry pan with a pale tan napkin and ramekin of spicy red pepper flakes next to the pan.

Nutritional information

Are stove-top peppers and onions good for you?

Peppers and onions are a wonderful, healthy side dish option! This dish is low in calories and loaded with health benefits!

Bell peppers are high in fiber and an excellent source of vitamins A and C, folic acid and potassium. Onions are also a good source of fiber and folic acid, plus they contain vitamin B and are loaded with antioxidants.

In addition, this dish is keto-friendly, gluten-free, paleo, vegetarian and vegan. Please note, if you have strict dietary restraints, always check nutrition labels to ensure the brand you are using is safe and meets your needs.

How many calories and carbs in bell peppers with onions?

The exact number of calories and carbohydrates will depend upon the precise measurement and ingredients used. This recipe serves six and has approximately 86 calories and 9 grams of carbohydrates per serving.

Angled photo of Sauteed vegetables garnished with fresh herbs in a antique fry pan with serving spoons inserted into the dish.

These tender, rich vegetables are the perfect, versatile side dish you and your family will love! But, fair warning, they are so delicious you may find yourself eating them straight from the pan!

Cheyanne

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More delicious veggie side dishes!

How to make the best sauteed peppers and onions👇

Overhead photo of Sauteed Peppers and Onions with two serving spoons inserted into the dish and slices of toasted baguette and a ramekin spicy red pepper flakes next to the pan.

Sauteed Peppers and Onions

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6 servings
Print Recipe Pin Recipe
These classic Sautéed Peppers and Onions are simple to prepare and full of rich flavor!  Seasoned with garlic, spicy pepper flakes, Italian seasoning and balsamic vinegar, they are delicious as a stand-alone side, or perfect on pasta, burgers, polenta, pizza and more!  It's a versatile, healthy dish your family will love!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • large skillet

Ingredients 

Instructions

  • Sauté onions: Heat oil in a large skillet over medium heat (SEE NOTES). Add the onions. Sauté, stirring frequently, until softened and slightly golden in color, about 8-10 minutes.
  • Add peppers and seasonings: Add the peppers, Italian seasoning and crushed red pepper flakes. Increase heat to medium-high. Sauté, stirring occasionally, until the peppers are softened and slightly browned, about 12-15 minutes. NOTE: The bottom of the pan should start to develop browned bits, known as Fond during cooking. You can either use a wooden spoon to stir the vegetables into the browned bits, or add a few splashes of water, wine or broth to the pan and stir it into the vegetables. The fond is what adds a rich flavor to the dish!)
  • Add garlic and balsamic: Add the garlic to the pan and season with ½ teaspoon salt and ¼ teaspoon pepper. Stir well to combine. Reduce heat to low and add the balsamic. Stir again to combine. Continue to cook for 3-4 minutes, or until the vegetables are very tender.
  • Add basil: Stir in the fresh basil. Taste and adjust for seasoning as desired.
  • Serve: Garnish with fresh herbs and cheese if desired. Serve hot, warm or at room temperature. Enjoy!

Notes

  1. You can substitute red onion or sweet onion for a different color and taste.
  2. You can substitute 6-7 sweet Italian chili peppers or 8 sweet mini peppers for the bell peppers.
  3. Green bell peppers have a more bitter taste, while red, yellow and orange peppers are sweeter.  If you want to use green bell pepper, I recommend using less green bell pepper than the other colors. (example: 1 green & 2 red).
  4. Make sure you use a high quality balsamic vinegar for the best taste!
  5. If you want caramelized peppers and onions, I highly recommend using a stainless steel or cast-iron skillet for this recipe. While you absolutely can use a non-stick skillet, you won’t get develop as much fond on the bottom of the pan (the browned bits). Those browned bits give the onions and peppers a richer, more complex caramelized flavor.
Recipe Yield: Approximately 5 Cups
Recipe Serves:  4-6
Nutritional information is an approximation based upon 6 servings.

Nutrition

Calories: 86kcal    Carbohydrates: 9g    Protein: 1g    Fat: 5g    Saturated Fat: 1g    Sodium: 7mg    Potassium: 227mg    Fiber: 2g    Sugar: 5g    Vitamin A: 2645IU    Vitamin C: 108mg    Calcium: 23mg    Iron: 1mg
Course: Appetizer, Side Dish
Cuisine: American, Italian

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