This simple technique of cooking onions and peppers is a useful way to get your veggie servings in. They're quite versatile--use these peppers and onions on a burger or sausage sandwich, stuff them into quesadillas or layer them into casseroles.

Katie Webster
Source:, February 2018




Ingredient Checklist


Instructions Checklist
  • Heat oil in a large straight-sided sauté pan or Dutch oven over medium heat. Add peppers, onions and salt; cook, stirring occasionally, until the vegetables are tender and starting to brown, 18 to 21 minutes.



Tip: Use this recipe to meal prep a week of dinners with this plan.

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

43 calories; protein 0.6g 1% DV; carbohydrates 4.6g 2% DV; exchange other carbs 0.5; dietary fiber 1.1g 4% DV; sugars 3g; fat 2.5g 4% DV; saturated fat 0.3g 2% DV; vitamin a iu 1242.4IU 25% DV; vitamin c 52mg 87% DV; folate 24.9mcg 6% DV; calcium 8.5mg 1% DV; iron 0.3mg 1% DV; magnesium 7.3mg 3% DV; potassium 117.9mg 3% DV; sodium 163.9mg 7% DV; thiaminmg 3% DV.