Sautéed Bell Peppers

Sautéed Bell Peppers

Sliced peppers cook quickly in a hot skillet until tender-crisp and lightly charred at the edges.

Total 20 min Makes 4 servings Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Bell peppers of mixed colors are sautéed in olive oil with garlic until softened but still slightly crisp, developing light caramelization along the way. This simple side comes together in under 15 minutes and pairs well with grilled meats, fajitas, pasta, or scrambled eggs.

Ingredients

  • 3 bell peppers (mixed colors), stemmed, seeded, and sliced into strips
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon dried oregano
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Slice the bell peppers into thin strips, about 1/4 inch wide, removing the stems, seeds, and ribs.

  2. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  3. Add the bell peppers to the skillet and spread them into a single layer.

  4. Sauté the peppers, stirring occasionally, until they begin to soften and char lightly at the edges.

  5. Add the minced garlic, salt, black pepper, and oregano, and stir to combine.

  6. Continue cooking, stirring frequently, until the garlic is fragrant and the peppers are tender-crisp.

  7. Remove from heat, transfer to a serving dish, and garnish with chopped parsley before serving.

Rate this recipe

★ 4.3 (1)

Sautéed Bell Peppers

Bell peppers of mixed colors are sautéed in olive oil with garlic until softened but still slightly crisp, developing light caramelization along the way. This simple side comes together in under 15 minutes and pairs well with grilled meats, fajitas, pasta, or scrambled eggs.

20 min 4 servings 95 cal

Ingredients

  • 3 bell peppers (mixed colors), stemmed, seeded, and sliced into strips
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon dried oregano
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. 1

    Slice the bell peppers into thin strips, about 1/4 inch wide, removing the stems, seeds, and ribs.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  3. 3

    Add the bell peppers to the skillet and spread them into a single layer.

  4. 4

    Sauté the peppers, stirring occasionally, until they begin to soften and char lightly at the edges.

  5. 5

    Add the minced garlic, salt, black pepper, and oregano, and stir to combine.

  6. 6

    Continue cooking, stirring frequently, until the garlic is fragrant and the peppers are tender-crisp.

  7. 7

    Remove from heat, transfer to a serving dish, and garnish with chopped parsley before serving.