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4 cups
Prep time:
10 minutes
Cooking time:
15 minutes


2 bell peppers, cut into long strips (green, red or yellow - try a mix)
1 medium onion, sliced or chopped
1 Tablespoon vegetable oil
¼ teaspoon salt
¼ teaspoon pepper


  1. Wash hands with soap and water.
  2. Heat oil in a large skillet over medium heat. Add peppers and onion and sprinkle with salt and pepper.
  3. Stir a few times while cooking, until onion is clear and peppers are tender, about 8 to 10 minutes. 
  4. Refrigerate leftovers within 2 hours.


  • Serve as a side dish; add to sandwiches, tacos or wraps; add to cooked pasta or rice bowls.