Sauteed Bell Peppers
Bright, vibrant, and bursting with flavor, this Sauteed Bell Peppers recipe is a versatile and healthy addition to your meal rotation. Featuring a colorful trio of red, yellow, and green bell peppers sautéed in olive oil with fragrant garlic, this dish is seasoned with a perfect blend of salt, black pepper, dried oregano, and a touch of balsamic vinegar for a tangy finish. The peppers are cooked until tender and caramelized, then garnished with fresh basil for a refreshing herbal note. Ready in just 25 minutes, this quick and easy recipe makes an ideal side dish, flavorful topping for pasta or grilled proteins, or a simple vegetarian main course. If you’re looking for a vibrant, Mediterranean-inspired dish that’s as stunning as it is delicious, these sauteed bell peppers deliver every time!
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Recipe Information
Ingredients
- 2 medium red bell peppers
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried oregano
- 1 teaspoon balsamic vinegar
- 5 leaves fresh basil leaves
Instructions
Wash and dry all the bell peppers. Cut each pepper in half, remove the seeds and membranes, and slice into 1/4-inch wide strips.
Peel and thinly slice the garlic cloves.
Heat olive oil in a large skillet over medium heat.
Add the sliced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.
Add the sliced bell peppers to the skillet, stirring to coat them evenly with oil and garlic.
Season the peppers with salt, black pepper, and dried oregano. Toss the peppers to distribute the seasonings evenly.
Cook the peppers for 10-12 minutes, stirring occasionally, until they are softened and slightly caramelized.
Add the balsamic vinegar to the skillet and stir to coat the peppers.
Continue cooking for an additional 2 minutes until the vinegar has reduced slightly and coated the peppers.
Remove the skillet from heat and garnish the peppers with fresh basil leaves torn into small pieces.
Serve the sauteed bell peppers hot as a side dish or topping for other dishes.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1274 mg | 27% | |
*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.
