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.

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

1/3 cup
43 calories; protein 0.6g; carbohydrates 4.6g; dietary fiber 1.1g; sugars 3g; fat 2.5g; saturated fat 0.3g; vitamin a iu 1242.4IU; vitamin c 52mg; folate 24.9mcg; calcium 8.5mg; iron 0.3mg; magnesium 7.3mg; potassium 117.9mg; sodium 163.9mg.

1 vegetable, 1/2 fat