Best Sizzled Onions Peppers Recipes

SAUTéED PEPPERS AND ONIONS

Steps:

• Cut the onion in 1/4 in strips. Remove the seeds and ribs from the bell pepper and cut into 1/2 in strips.
• Heat oil in a large skillet over medium high to high heat. Once the oil is hot, carefully add the peppers and onions and season with salt. Allow to cook on the first side for 2-4 minutes without stirring to get a little char on the edges. Then stir and cook an additional 3-4 minutes stirring about every 1 minute.
• Cook until the onions just start to turn translucent and the peppers are still slightly firm. If at any point, the peppers and onions start to get too brown, turn the heat to low and continue to cook to the desired consistency.

QUICK SAUTEED PEPPERS AND ONIONS

Steps:

• Thinly slice the peppers. Thinly slice the onions. Toss them in a bowl with 1 tablespoon olive oil, oregano, salt and pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Taste and add additional salt to taste. Serve immediately.

AIR FRYER ITALIAN SAUSAGES, PEPPERS, AND ONIONS

Steps:

• Preheat the air fryer to 350 degrees F (180 degrees C).
• Cut onions in half from root to stem; cut each half into thirds. Combine onions and bell peppers in a medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to combine. Transfer vegetables into the air fryer basket and set the sausage links on top without touching one another.
• Air fry for 15 minutes. Turn sausages and air fry for another 10 minutes.
• Place each sausage in a bun and top with vegetables and provolone cheese.

SAUTEED ONIONS AND PEPPERS

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.

FAJITA-FILLING ONIONS AND PEPPERS

Steps:

• Special equipment: a medium slow cooker (4 quarts) Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat. Sprinkle the cumin, smoked and sweet paprika, sugar and 1/2 teaspoon of salt on top of the onions and toss to coat the onions evenly. Lay the sliced peppers on top of the onions. Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat.
• Cover and cook on low heat for 2 to 4 hours (for firmer veggies) or 4 to 6 hours (for softer, soupier veggies), stirring once about an hour before the cooking time is completed. It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer). Stir in the lime juice just before serving.

FRIZZLED ONIONS

Steps:

• Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7-10 minutes. Remove with slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

PEPPERS AND ONIONS

Steps:

• Slice whole onion in processor.
• Heat nonstick skillet until it is very hot; reduce heat to medium high and add oil. When it is hot, add onions and saute while preparing peppers.
• Wash, trim and seed peppers; slice in food processor and add to onions, cooking for a couple of minutes until they begin to soften.
• Add vinegar, salt and pepper; cover and continue cooking over medium-low heat for about 10 minutes, until peppers are soft.