Tri Color Peppers in Garlic Onions and Tomatoes
Brighten up your table with this vibrant and flavorful recipe for Tri Color Peppers in Garlic Onions and Tomatoes! This quick and easy dish combines the natural sweetness of red, yellow, and green bell peppers with the aromatic richness of sautéed garlic and onions, all brought together with juicy Roma tomatoes and a hint of fresh basil. Perfectly seasoned with a touch of salt, black pepper, and a pinch of optional red chili flakes for added kick, this colorful medley is as versatile as it is delicious. Ready in just 35 minutes, it’s the ultimate veggie-packed side dish that pairs beautifully with pasta, rice, or crusty bread. Whether served warm or as a topping, this recipe is a must-try for lovers of Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 medium Yellow onion
- 3 medium Roma tomatoes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes (optional)
- 6 leaves Fresh basil leaves
Instructions
Wash and core the bell peppers. Slice them into thin strips about 1/4 inch wide.
Peel and thinly slice the onion into half-moon shapes.
Mince the garlic finely.
Dice the Roma tomatoes into small cubes.
Heat the olive oil in a large skillet over medium heat.
Add the garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to burn it.
Add the sliced onions, and cook for 2-3 minutes until they start to soften and turn translucent.
Toss in the sliced bell peppers and stir well to coat with the garlic and onions.
Cook the peppers for 7-8 minutes, stirring occasionally, until they are slightly tender but still have a bit of crunch.
Add the diced Roma tomatoes, salt, black pepper, and optional red chili flakes. Stir well and allow the mixture to simmer for about 5 minutes.
Taste and adjust seasoning, adding more salt or pepper if needed.
Tear the fresh basil leaves into smaller pieces and sprinkle them over the dish. Stir gently to combine.
Remove the skillet from heat and transfer the tri-color peppers into a serving dish.
Serve warm as a side dish, or use as a topping for pasta, rice, or toasted bread.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 18.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1830 mg | 39% | |
*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.
