Best Sauteed Onions And Peppers Recipes

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SAUTEED ONIONS AND PEPPERS



Sauteed Onions and Peppers image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
  • Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

SAUTEED COLLARD GREENS WITH GARLIC, PEPPERS AND ONIONS



Sauteed Collard Greens with Garlic, Peppers and Onions image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 bunch collard greens
2 tablespoons olive oil
1/2 medium onion, sliced
1/2 red or green bell pepper, sliced
1 teaspoon minced garlic
Salt and pepper

Steps:

  • Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
  • Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
  • Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
  • Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
  • Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
  • Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 loin lamb chops
Coarse salt and coarse black pepper
2 teaspoons ground cumin, 1/3 palm full
2 teaspoons ground coriander, 1/3 palm full
2 teaspoons sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil, divided
2 green bell peppers, seeded and cubed, 1-inch pieces
1 large yellow skinned onion, cubed, 1-inch pieces
1 cup grape tomatoes
1/2 cup chopped flat-leaf parsley, a couple of handfuls
3 cloves garlic, finely chopped
3 tablespoons pine nuts
1 1/2 cups chicken stock
1 1/2 cups couscous
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons

Steps:

  • Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
  • Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

SAUTEED PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS



Sauteed Peppers and Mushrooms With Caramelized Onions image

A perfect complement to almost any dish, this naturally sweet veggie recipe is like heaven for a mushroom/pepper lover!

Provided by katii

Categories     Onions

Time 15m

Yield 1 1/2 cups, 2 serving(s)

Number Of Ingredients 7

1/2 large onion, chopped
1 teaspoon olive oil
1 very large red bell pepper, chopped (in pretty big pieces)
5 white mushrooms, sliced
2 teaspoons stir-fry sauce (orange ginger or teriyaki)
2 teaspoons soy sauce
1 pinch ground black pepper

Steps:

  • Combine chopped onion and olive oil in a pan over medium heat, stirring constantly for 3-5 minutes until translucent, soft, and caramelized.
  • Add bell pepper and cook (stirring) for about 3 minutes until it starts to soften.
  • Add remaining ingredients, and stir until all vegetables are tender.
  • Enjoy!

RED PEPPERS AND ONIONS SAUTEED IN OLIVE OIL



Red Peppers and Onions Sauteed in Olive Oil image

So good! And versitile--top pasta, hot dogs, hamburgers, steak, chicken, pizza, you name it with this! Orange and green peppers are great, too--use what you have, or which ever color you like best!

Provided by JamesDeansGirl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 red bell pepper, seeded and sliced in strips
1/2 yellow onions or 1/2 white sweet onion, sliced in strips
1/2 clove garlic, very finely chopped
2 -3 tablespoons extra virgin olive oil
1 dash white pepper or 1 dash black pepper, to taste
1 dash oregano, to taste
1 dash red pepper flakes, to taste
3 -4 leaves fresh basil, left whole

Steps:

  • In a large frying pan, gently heat the olive oil and garlic for about 60 seconds on a low flame.
  • Add the peppers and onions, basil, pepper, oregano, and pepper flakes.
  • Sautee until the the onions are soft and transparent, the peppers and basil"wilt", and the garlic is lightly golden, 10-15 minutes.
  • Serve hot.

Nutrition Facts : Calories 153.4, Fat 11.2, SaturatedFat 1.8, Sodium 8.7, Carbohydrate 17.5, Fiber 7.6, Sugar 4.4, Protein 3.5

CHEESESTEAK SANDWICHES WITH SAUTéED ONIONS AND PEPPERS



Cheesesteak Sandwiches with Sautéed Onions and Peppers image

Combine the fabulous flavors of steak, peppers and cheese in hoagie buns for hot and delicious sandwiches ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons butter
2 medium onions, thinly sliced
2 red bell peppers, thinly sliced
2 lb beef top round (about 1 1/2 inch thick), cut lengthwise into paper-thin strips (Ask your butcher to slice the beef. However, if you prefer to slice it yourself, freeze the beef 30 to 60 minutes or until it's firm but not frozen to make it easier to slice.)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce
6 hoagie buns, split
1 1/4 cups cheese dip (from 15-oz jar)

Steps:

  • In 10-inch skillet, heat 1 1/2 tablespoons of the oil and 1 tablespoon of the butter over medium heat until hot. Add onions and bell peppers. Cook about 10 minutes, stirring occasionally, until golden brown and tender. Remove skillet from heat and remove onion mixture from skillet; set aside.
  • Toss beef with salt and pepper so seasonings are evenly distributed. To the same skillet, add remaining oil and butter and increase heat to medium-high. Add one-fourth of the beef and cook 1 to 2 minutes, turning once, until beef is browned. Remove beef from skillet, and repeat to cook remaining beef.
  • Return beef to skillet with onions and bell peppers. Stir in Worcestershire sauce. Divide beef evenly among bottom halves of buns and spoon 3 tablespoons cheese dip onto each. Cover with top halves of buns. (If your cheese dip has been refrigerated, spoon it into a microwavable bowl and microwave 10 to 20 seconds on High or until warm).

Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 100 mg, Fiber 3 g, Protein 38 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 930 mg, Sugar 6 g, TransFat 1 1/2 g

SAUTEED SPRING PEAS, ASPARAGUS, RED PEPPERS AND ONIONS



Sauteed Spring Peas, Asparagus, Red Peppers and Onions image

This is a wonderful side dish from "What To Have For Dinner" by Martha Stewart. Fast, easy and delicious. We enjoy this with lamb chops especially -- but excellent with a variety of main dishes.

Provided by Pianolady

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb fresh peas or 3/4 lb thawed frozen peas
3/4 lb asparagus, cut obliquely,into 1 inch pieces
1 tablespoon olive oil
1 1/2 teaspoons unsalted butter
1 small red onion, sliced in 1/8 inch rounds
1 large red pepper, seeded,cut into 1/8 inch strips
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup low sodium chicken broth

Steps:

  • Bring a large pot of salted water to a boil.
  • Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
  • Plunge into cold water to stop the cooking process; drain.
  • In a large skillet, heat olive oil and butter over medium heat.
  • Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
  • Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
  • Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 153.4, Fat 5.7, SaturatedFat 1.6, Cholesterol 3.8, Sodium 462.9, Carbohydrate 20.5, Fiber 7.1, Sugar 8.4, Protein 7.8

SHISH HOLD-THE-KABOB: SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 16

8 rib lamb chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin, 1/3 palm full
1 teaspoon ground coriander, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil,
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Handful golden raisins
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
3 tablespoons pine nuts, toasted

Steps:

  • Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
  • Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

SAUTEED ONIONS AND PEPPERS (BAREFOOT CONTESSA) INA GARTEN



Sauteed Onions and Peppers (Barefoot Contessa) Ina Garten image

This is wonderful! We used it as a side for steak and for chicken livers, but it can be used for sausages, chicken, pork, pasta and I could go on and on. Be creative and add mushrooms if you like. 11/01/06 update...we made this again and added the mushrooms and it was delicious!(1 lb of button mushrooms but am sure it will work beautifully with any type of mushrooms).

Provided by Manami

Categories     Onions

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
3 garlic cloves, minced
1 lb button mushroom, sliced thin
1/4 cup sherry wine vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes, to taste
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Cut the onions in half and then slice into 1/8 " thick half-rounds (About 10 cups of onions).
  • Heat the olive oil in a large saute pan over medium heat.
  • Add onions and mushrooms and saute for 15-20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

Nutrition Facts : Calories 142.8, Fat 7.2, SaturatedFat 1, Sodium 226.7, Carbohydrate 18.7, Fiber 3.3, Sugar 7.1, Protein 3.7

SAUTEED TILAPIA TACOS WITH GRILLED PEPPERS AND ONIONS



Sauteed Tilapia Tacos With Grilled Peppers and Onions image

Slice the onion just before placing it on the grill. If given time to set, the onion rings will begin to separate and will not have good grill marks.

Provided by weekend cooker

Categories     Healthy

Time 35m

Yield 8 tacos, 4-8 serving(s)

Number Of Ingredients 8

2 slices white onions
1 (8 ounce) package mini sweet bell peppers
3/4 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
4 (5 ounce) tilapia fillets
8 (6 inch) corn tortillas
1 small jalapeno pepper, thinly sliced
8 lime wedges (optional)

Steps:

  • Preheat grill to high heat.
  • Arrange onion slices and bell peppers on a grill rack coated with cooking spray.
  • Grill onions 12 minutes turning after 6 minutes, Grill bell peppers 12 minutes turning occasionally.
  • Remove from grill, and let stand for 5 minutes.
  • Slice onion rings in half, and thinly slice bell peppers, discarding seeds, and stems.
  • Combine onion, bell pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.
  • Sprinkle fish evenly with remaining salt, and pepper.
  • Heat a non-stick skillet over medium-high heat, and coat with cooking spray.
  • Add fish to pan, and cook 3 minutes on each side or until fish flakes easily when tested with fork, or until desired degree of doneness.
  • Warm tortilla according to package directions.
  • Divide fish, onion mixture, and jalapeno slices evenly among tortillas.
  • Serve with lime wedges.

SAUTEED PEPPERS, ONIONS AND ROSEMARY



Sauteed Peppers, Onions And Rosemary image

Provided by Marian Burros

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds thinly sliced onions (6 cups)
1 1/2 tablespoons olive oil
1 1/2 pounds thinly sliced green peppers
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Saute onions in hot oil in nonstick pan over medium-high heat until soft and golden, about 10 minutes. Add peppers and rosemary. Cook until peppers soften and start to brown, 15 to 20 minutes.
  • Add vinegar, salt and pepper, reduce heat to low and cover pan. Continue cooking until vegetables are very soft, about 10 minutes longer.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 818 milligrams, Sugar 12 grams

SPICY GRILLED STEAK WITH PINEAPPLE-SAUTEED ONIONS AND PEPPERS RECIPE



Spicy Grilled Steak With Pineapple-Sauteed Onions And Peppers Recipe image

Provided by á-170456

Number Of Ingredients 22

STEAK:
1 chipotle pepper in adobo sauce - (to 2)
1/3 cup olive oil
1/3 cup unsweetened pineapple juice
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano leaves
3 strip steaks, 2" thick - (1/2 lb ea) trimmed
PINEAPPLE-SAUTEED ONIONS & PEPPERS:
1 tablespoon oil
5 cups thinly-sliced white onions
1 red bell pepper cut narrow strips
1 green bell pepper cut narrow strips
1 cup unsweetened pineapple juice
2 teaspoons reserved chipotle puree
2 teaspoons sugar
1 1/2 teaspoons salt
ASSEMBLY:
Coarse salt
Freshly ground pepper
Nonstick cooking spray
Cilantro sprigs for garnish
Warmed flour tortillas

Steps:

  • For the Steak: Puree peppers with adobo sauce in blender or food processor. Put 2 teaspoons chipotle puree in large resealable plastic food bag with oil, juice, garlic and oregano. (Reserve remaining chipotle puree.) Add steaks, making sure they are thoroughly coated with marinade. Marinate at room temperature 30 minutes. For the Pineapple-Sauteed Onions & Peppers: Heat oil in large nonstick skillet over high heat. Cook onions and peppers, uncovered, stirring often, 5 minutes. Add juice, chipotle puree, sugar and salt. Mix well. Cook, uncovered, until liquid has evaporated and onions are tender, about 5 to 7 minutes more. (Can be made a day ahead and refrigerated. To reheat, cook slowly over low heat until warm, adding water if mixture is too dry.) Serve hot. For Assembly: Remove steaks from bag and discard marinade. Generously season with salt and pepper. Place on grill rack that has been sprayed with nonstick spray or greased with paper towels dipped in oil. Grill over medium-high heat, turning to cook both sides, until cooked as desired, about 4 to 5 minutes total for rare, depending on heat of grill. Transfer to cutting board. Cut across grain into 1/3-inch-thick slices. To serve, arrange hot Pineapple-Sauteed Onions and Peppers on platter, top with sliced steaks and garnish platter with cilantro sprigs. Serve immediately with warm flour tortillas. This recipe yields 4 servings. Each serving: 435 calories; 972 mg sodium; 79 mg cholesterol; 22 grams fat; 31 grams carbohydrates; 29 grams protein; 1.44 grams fiber.

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