Plethora of Bell Peppers
Bursting with vibrant colors and bold Mediterranean flavors, "Plethora of Bell Peppers" is a quick and healthy dish that's as versatile as it is delicious. Featuring a medley of red, yellow, green, and orange bell peppers sautéed with sweet red onion and fragrant garlic, this recipe is seasoned to perfection with smoky paprika, earthy oregano, and a zesty hint of lemon juice. Ready in just 35 minutes, this one-pan wonder is perfect as a vegetarian main paired with rice or quinoa, or as a flavorful side dish for your favorite grilled proteins. Fresh parsley adds a finishing touch, making it an irresistible choice for weeknight dinners or meal prep. Perfectly balanced, gluten-free, and easy to make, this recipe is a celebration of wholesome ingredients and bold seasoning!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 2 large Green bell peppers
- 2 large Orange bell peppers
- 1 large Red onion
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Wash and pat dry all the bell peppers. Slice each one into thin strips, discarding the seeds and stems.
Peel and thinly slice the red onion into long strips.
Mince the garlic cloves finely and set aside.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the sliced red onion to the skillet and sauté for 3-4 minutes until softened and slightly translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to avoid burning.
Toss in the sliced bell peppers and stir well to combine with the onions and garlic.
Sprinkle the dried oregano, smoked paprika, salt, and black pepper over the vegetable mixture. Stir to evenly distribute the seasonings.
Cover the skillet with a lid and cook for 8-10 minutes, stirring occasionally, until the bell peppers are tender but still slightly crisp.
Remove the lid and cook for an additional 2-3 minutes, allowing any excess liquid to evaporate.
Turn off the heat and stir in the fresh parsley and lemon juice for a burst of freshness.
Serve warm as a vegetarian main with rice, quinoa, or bread, or use as a side dish for grilled meats or tofu.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 60.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3458 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
