Recipe Image

Sautéed Peppers & Onions

  • 30 m
  • 30 m
Katie Webster
“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.”


    • 2 tablespoons extra-virgin olive oil
    • 4 bell peppers, sliced
    • 3 cups sliced sweet onions
    • 1 teaspoon salt


  • 1 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.
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