Peppers and Onions

Name: Peppers and Onions
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 4 bell peppers, sliced; 1 yellow onion, sliced; 2 tbsp extra-virgin olive oil; 2 garlic cloves, minced; 1/2 tsp dried oregano; 1/2 tsp salt; 1 tbsp red wine vinegar

Sweet bell peppers and savory onions cooked in olive oil until tender and caramelized. Finished with garlic, oregano, and a splash of red wine vinegar.

28 minEasyServes 495 cal/serving

Italian-AmericanSideStovetopVegetarianVeganMediterraneanLow CarbKetoPaleoWhole30Kosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 bell peppers, sliced
1 yellow onion, sliced
2 tbsp extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp salt
1 tbsp red wine vinegar

Instructions

1

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat.
2

Add 1 sliced yellow onion and 4 sliced bell peppers to the skillet.
3

Cook for 12 to 15 minutes, stirring occasionally, until vegetables are soft and lightly browned.
4

Stir in 2 minced garlic cloves, 1/2 tsp dried oregano, and 1/2 tsp salt, cooking for 1 minute until fragrant.
5

Pour in 1 tbsp red wine vinegar to deglaze the pan and remove from heat.

Questions

How long does Peppers and Onions keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Peppers and Onions?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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