Sauteed Peppers & Onions Recipe

Wash the peppers, remove stems and seeds. Slice each bell pepper into 1/4–1/2-inch strips for even cooking.

Peel the onion and cut in half lengthwise. Place flat side down and slice into 1/4–1/2-inch half-moons.

Mince the garlic cloves.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add the olive oil and butter. Heat until the butter melts and begins to shimmer but not brown, about 1 minute.

Sauté onions

Add the sliced onions to the hot pan and spread into an even layer. Cook, stirring occasionally, until they begin to soften and turn translucent, about 4–5 minutes.

Add peppers

Add the sliced bell peppers to the pan with the onions. Toss to coat in the oil and butter. Continue to cook, stirring every 1–2 minutes, until peppers are tender-crisp and slightly blistered, about 6–8 minutes.

Add garlic & season

Push the vegetables to the side or create a small well and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds. Sprinkle in the kosher salt, black pepper, dried oregano, and red pepper flakes. Stir to combine and cook another 1–2 minutes to marry the flavors.

Taste and adjust seasoning, adding a pinch more salt or pepper if needed.

Remove the pan from heat. Stir in the chopped parsley and lemon juice, if using, to brighten the flavors.

Transfer the sautéed peppers and onions to a serving dish. Serve warm as a side, topping for sandwiches, fajitas, or with grilled meats.

Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat.