Sautéed Baby Bell Peppers and Onions Recipe

Sautéed Baby Bell Peppers and Onions Recipe

ThastEvery week the brightly colored bags of baby bell peppers call my name while at the grocery store. But, I so rarely would actually purchase for fear of waste. My assumption was that a 2 lb bag would be too much for my party of 2 household.  Of course after thinking about it more I realized that I could probably incorporate them into so many different recipes. In the end it would almost be a money saving purchase because it’s spread across meals. I personally accepted my own challenge to make a large batch and use throughout a week of meals.

Simply sautéing the peppers in olive oil along with some onions, garlic, sea salt and pepper made them versatile. Now they could be used in a variety of dishes. First up was a weeknight meal side dish. I paired the peppers with BBQ chicken. I even folded in a little bbq sauce to the peppers for an extra zing of flavor. The next day I added a small cold scoop of the pepper and onion mixture to salads. I also topped off weeknight burgers with my peppers, this was a personal favorite use. (I bet topping off a hotdog with this as a relish would be fantastic as well!!). I finished up the last of the peppers and onions in an egg bake for a family brunch.

Top hash brown potatoes with the peppers, sausage, 5 eggs and a cup of milk, mozzarella cheese and bake for an hour at 350 degrees. It’s always a crowd pleaser.

I’m no longer afraid of those big bags of bright veggies. That’s because I know I can easily put my foodie thinking cap on to come up with some fun uses without being wasteful.

I challenge you to make up your own batch and share all the fantastic recipes you create!


…all for the love of the dish


Sautéed Baby Bell Peppers and Onions Recipe

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 8 Servings


  • 2lb bag baby bell peppers
  • 2 large sweet onions
  • ¼ cup olive oil
  • 4 cloves of garlic, minced
  • Salt and pepper to taste


  1. Wash the peppers, cut in half and remove any seeds and stems.
  2. In a very large and deep saute pan heat the olive oil over medium. Add minced garlic until fragrant.
  3. Add the onions and let cook for 3-4 minutes then add the peppers.
  4. Cook for another 5 minutes on medium and then reduce down to low heat. Cook for about 40 minutes, stirring every couple minutes. Once they are just about ready, season with salt and pepper to taste.
  5. Use your mixture immediately or let cool and store for later use during the week!
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