Italian-Style Peppers and Onions
With Italian-style seasoning and a soft and jammy texture, these Italian peppers and onions make a seriously tasty side dish, topping, or ingredient all their own. A trifecta of natural sweetness, rich savory flavor, and a pop of acidity, cook them for shorter or longer to end up with your preferred texture.
Servings 4
Calories 125kcal
Ingredients
- 1 large red bell pepper seeded and thinly-sliced
- 1 large green bell pepper seeded and thinly-sliced
- 1 large onion white, yellow, or red, thinly-sliced
- 3 Tablespoons olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Crushed red pepper flakes optional
- 3 cloves garlic minced or pressed
- Balsamic vinegar to taste
Instructions
- Slice peppers and onion, discarding the seeds and pith from the peppers.
- Heat olive oil in a large (ideally 12-inch diameter) pan over medium heat. Add an extra drizzle of oil, if needed, to ensure that there is a thin covering of oil over the entire bottom of the pan.
- Add the sliced peppers and onion, give them a stir to coat them in oil, then leave them to cook for 5 minutes undisturbed. Then season with basil, oregano, salt, thyme, garlic powder, black pepper, and crushed red pepper, if using. Stir to coat everything evenly.
- Continue to cook, stirring often, for 10-18 minutes, or until softened to your liking. Adjust the heat lower as needed so that the peppers and onions can soften before overly browning. The shorter end of the range will result in more of a sautéed vegetable texture, while the upper range will result in an almost-caramelized texture. Deglazing the pan might become necessary (especially if stainless steel) - do so by pouring in a small amount of water and using a wooden utensil to scrape up anything stuck to the bottom.
- About 2 minutes before your peppers and onions are finished cooking to your liking, make a space in the center of the pan and add the pressed garlic. Let it cook for 1 minute before stirring it into the peppers and onions, then add a drizzle of balsamic vinegar. Stir and let that cook in for 1 minute before serving.
Notes
Serving Suggestions: Beyond a side dish, pile on as a burger topping (especially a sausage burger), pair with grilled or air fried sausage links for a quick sausage and peppers, mix into scrambled eggs or an omelette.
Storage: Store in an air-tight container in the refrigerator for up to 4 days.
Nutrition
Calories: 125kcal | Carbohydrates: 8g | Protein: 1.2g | Fat: 10.7g | Saturated Fat: 1.5g | Sodium: 257mg | Potassium: 128mg | Fiber: 2.2g | Sugar: 4g | Calcium: 30mg | Iron: 1mg
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
