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.
Optional for Serving: Crusty Bread, Sausages, Reduced Balsamic
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!
You can substitute red onion or sweet onion for a different color and taste.
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).
Make sure you use a high quality balsamic vinegar for the best taste!
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 CupsRecipe Serves: 4-6Nutritional information is an approximation based upon 6 servings.