How to Make Killer Sauteed Peppers and Onions
I love the smell and taste of this easier than pie creation. Sauteed peppers and onions go very well as a side or garnish for all sorts of meats (especially brats or steak). The best news is they are quick, easy, and taste great. Does this Spark an idea?
Things You'll Need
- 1 Red, 1 Yellow, and 1 Green Pepper - Medium Size
- A Yellow Onion
- Extra Virgin Olive Oil
- Salt
- Pepper
- Red Wine Vinegar
- A Clove of Garlic (optional)
Instructions
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1
Preheat.
Place a medium skillet on medium heat with a light coating of olive oil. Basically, you want every part of the pan covered with oil, but no depth.
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2
Start chopping!
Take your onion and chop it in half. Then, chop the halves in half. Chop the onions in such a way that you end up with half circle strips. As far as the peppers go, slice them into long, 1/8th inch strips. Use as many peppers as you want, but I usually make 1 red, yellow, and green of medium size. The garlic clove should be diced into the smallest chunks possible.
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3
Start cooking!
Throw your sliced onions and peppers into the skillet and let them cook for about 10 minutes - stirring occasionally. Turn the heat down after 10 minutes to low - this will keep you from burning the onions and allow them to soften. Add the garlic when you turn down the heat.
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4
Spice it up.
Add a pinch of salt and fresh ground pepper for flavor. Pour about 2 tablespoons of red wine vinegar into the skillet and you are ready to eat!
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1
Tips & Warnings
Try these on bratwurst!
Don't burn yourself!
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Comments
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Can I ask you a question about sauteing peppers? I can't seem to get it right. I cut up 4 peppers into thin strips: green, red and yellow. I put about 4 tablespoons of olive oil in a large pan, and then added the peppers. In a separate pan I fried a small cut-up onion in olive oil. Then when the onion was cooked, I added it to the pan with peppers. The final result was a mushy bunch of peppers which ended up boiled instead of fried. They tasted terrible. I also added 1/2 teaspoon of thyme, as well as 1/2 teaspoon of salt. Would you be able to explain why they looked boiled instead of fried? Thanks very much.
