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If you’re looking for a simply delicious veggie dish, look no further than these melt-in-your-mouth Sauteed Red Peppers and Onions. Featuring yellow onions and bell peppers sautéed with pungent garlic, savory Italian seasonings, rich balsamic vinegar, and fresh basil. This simple one pan recipe is the versatile side dish your dinners have been missing! (keto-friendly, gluten-free, paleo, vegetarian and vegan)

“I can think of about 1,000 ways to enjoy these sautéed peppers and onions! To smother steak, chicken, burgers or to stuff into an omelet! Thank you for all the great tips too!”

– JUDY
Overhead photo sautéed onions and peppers with garlic and italian seasonings in a large frying pan.

Update: This recipe was originally published in March 2020. I made updates to the article below to include more information about this recipe for sauteed red peppers and onions.

Table of Contents

About this sauteed onions and peppers recipe

If you love the sweet flavor of bell peppers and onions, this recipe is for you. Featuring thin slices of sweet peppers and delicate strips of yellow onions perfectly sautéed 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 onions and peppers are more than just a side dish and will make a vegetable lover out of you!

Serve these saute red peppers and onions with toasted bread, grilled meats, roasted italian sausages, roasted chicken, lush omelettes, fried eggs, chicken fajitas, quesadillas, tacos, pizza, and more.

Uncomplicated to make, yet bold in flavor and insanely delicious, this recipe for peppers and onions sauteed can completely transform any meal from something ordinary to something extraordinary!

Ingredients you’ll need to saute peppers and onions

  • Olive Oil: Be sure to select a good quality brand for the best flavor.
  • Yellow Onion: Yellow onions are the traditional choice here, but you can use swap in sweet white onions or red onions if you prefer.
  • Bell Peppers: I prefer the sweet flavor of red, orange, or yellow bell peppers. However, you can use a green bell peppers, just be aware that they are more bitter in flavor. Therefore, I recommend using green peppers in combination with a sweeter pepper in this saute onions and peppers recipe.
  • Italian Seasoning: For the most robust flavor, use homemade italian seasonings. But in a pinch, you can swap in a store-bought brand.
  • Red Pepper Flakes: For a touch of spicy flavor.
  • Kosher Salt and Ground Black Pepper: You’ll need salt and pepper to enhance all the flavors.
  • Garlic: Freshly minced garlic cloves are always your best bet as they lend the best flavor. However, you can use the stuff in a jar if you prefer, just note that you’ll definitely be sacrificing flavor.
  • Balsamic Vinegar: A good quality balsamic vinegar lends rich flavor and a touch of acidity.
  • Fresh Basil: While totally optional, I recommend finishing your sauteed bell peppers and onions with a generous sprinkle of fresh basil leaves for freshness.

Recipe variations

  • Balsamic Bonus: Lean into the balsamic angle and finish the peppers and onions off with a generous drizzle of balsamic reduction.
  • Sweet over Savory: Sprinkle a small amount of granulated sugar over the onions and peppers in step 2 of the recipe, at the same time you add the seasonings. Not only will the sugar lend sweetness, it will also cause the bell peppers and onions to break down a bit and become more jammy in texture.
  • Mediterranean Moment: If you’re looking for a sunny Greek flare, swap out the Italian seasoning for greek spices and the basil with oregano. Then, add chopped kalamata olives, sun-dried tomatoes, and a swap the baslamic for a splash of fresh lemon juice.
  • Cheesy Dream: For a richer dish, consider stirring in crumbled goat cheese or mini mozzarella pearls.
  • Meat Lovers: If you’re serving meat eaters, add in a bit of crumbled bacon or crispy pancetta.
Overhead photo of thinly sliced bell peppers and yellow onions on a clean cutting board.

How to saute peppers and onions at home?

This saute onions and peppers recipe is super simple to make. Here’s how:

  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 red bell pepper and yellow bell peppers, Italian seasoning and crushed red pepper flakes. Increase heat to medium-high heat. 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 the sautéed red peppers and onions with fresh herbs and cheese if desired. Serve hot, warm or at room temperature. Enjoy!

Expert tips for success

  • Sauteeing is an essential vegetable cooking technique which translates to frying small pieces of food “in a small amount of fat”. And the literal goal of sautéing is cook small bits of food evenly. Therefore, it’s imperative you cut the onions and peppers in even, thin strips known as a julienne.
  • Make sure you use a good quality brand of olive oil to saute your veggies. Do not try to use extra-virgin olive oil which is not conducive to higher heat cooking. Save that stuff for your salad dressings and marinades.
  • Season as you cook. After years of working in restaurants I can honestly say the main difference between home cooks and professional cooks is the amount of seasonings. As you saute the onions and peppers, be sure to season liberally and generously, tasting the food and adjusting as you go. Also, don’t let salt scare you, it literally enhances flavor!

Step by step photos: sautéing onions and peppers

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

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

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

How should I season peppers and onions?

You can season peppers and onions with various spices. This sauteed red peppers and onions 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.

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?

You’ll need to cook the onions and peppers at different various temperatures in order to ensure they become golden, caramelized and perfectly sautéed!

Add the onions to the pan first and cook (sweat) them over medium heat until they’re just soft and slightly golden in color. Then, add the bell peppers to the pan, increase the heat to medium-high, and cook until the skins on the bell pepeprs blister and char. And finally, you’ll reduce the heat to low to finish cooking the veggies until they’re beautifully tender and perfectly caramelized.

Can you sauté in butter instead of oil?

While you can use butter instead of oil when sautéing bell peppers and onions, 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.

Are stir fried peppers and onions good for you?

While I am not a registered dietician, it is a well known fact that bell peppers and onions offer nutritional 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 saute onions and peppers recipe 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.

Ovrhead photo of sauteed red peppers and onions with garlic, salt, and pepper in a large skillet.

Serving sauteed red peppers and onions

Using 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.
  • Soup: Try stirring 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. But, it’s equally delicious with hearty soups, like this rich and creamy chicken gnocchi soup in the slow cooker or this chicken chowder recipe.
  • 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.
  • 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.

Storing Leftover red peppers and onions

Allow leftover sauteed onions and peppers to cool completely to room temperature before transferring to an airtight container or resealable storage bag. Properly stored, red peppers and onions will last up to a week in the fridge.

Can I freeze them?

Stir fry peppers and onions freeze beautifully. Cooking vegetables in big batches and then freezing ensures you can add a healthy serving of vegetables to any meal.

To freeze stir fry 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 onions and peppers 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.

Reheating instructions

You can either add frozen red bell peppers and onions right to a recipe that will be cooked, or you can thaw them and then reheat the veggies.

  • 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.
Close-up photo showcasing the tender texture of peppers and onions sauteed on the stovetop.

These tender, rich sauteed red peppers and onions 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 stove top veggie side dishes!

Overhead photo of sauteed peppers and onions with basil in a large skillet.

How to Saute Onions and Peppers

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
If you're looking for a simply delicious veggie dish, look no further than these melt-in-your-mouth Sauteed Red Peppers and Onions. Featuring yellow onions and bell peppers sautéed with pungent garlic, savory Italian seasonings, rich balsamic vinegar, and fresh basil. This simple one pan recipe is the versatile side dish your dinners have been missing!

Equipment

  • 1 Large, Straight-Sided Skillet

Ingredients 

Instructions

  • Sauté Onions: Heat the oil in a large skillet over medium heat (SEE NOTES). Once the oil is shimmering, add the onions to the pan. Sauté, stirring frequently, until the onions are softened and slightly golden in color, about 8-10 minutes.
  • Add Bell Peppers and Seasonings: Next, add the bell peppers, Italian seasoning, and crushed red pepper flakes. Then, increase heat to medium-high and 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 Vinegar: 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 peppers and onions are very tender.
  • Add Fresh Basil: Stir in the fresh basil and then taste the stir fried veggies and adjust for seasoning to suit your taste.
  • Serve: Garnish with fresh herbs and cheese, if desired. Serve sauteed peppers and onions hot, warm, or at room temperature. Enjoy!

Notes

  1. Onions: You can substitute red onion or sweet onion for a different color and taste.
  2. Peppers: 
    • You can substitute 6-7 sweet Italian chili peppers or 8 sweet mini peppers for the bell peppers.
    • 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).
  3. Balsamic: Make sure you use a high quality balsamic vinegar for the best taste.
  4. 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.
  5. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  7. Recipe Yield: Approximately 5 Cups
  8. Recipe Serves:  4-6
 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 68kcal    Carbohydrates: 6g    Protein: 1g    Fat: 5g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Sodium: 6mg    Potassium: 189mg    Fiber: 2g    Sugar: 4g    Vitamin A: 2651IU    Vitamin C: 105mg    Calcium: 16mg    Iron: 1mg
Course: Side Dish
Cuisine: Italian

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Overhead photo of a saute peppers and onions with fresh basil and grated parmesan cheese.