Buttery Sautéed Peppers & Onions are the perfect accompaniment to any dinnertime menu and they cook up in just minutes! Bell peppers, a member of the night shade family of plants, contain an impressive amount of vitamin C, along with vitamins A and K, thiamin, niacin, folate, copper and magnesium. Red, orange and yellow bell peppers are much sweeter than green bell peppers which tend to be bitter, so I used only the sweeter bell peppers for this fabulously delicious side dish. Sauteed in a combination of olive oil and butter and finished off with a bit more butter, you’ll love having this recipe in your menu lineup.
Buttery Sauteed Peppers & Onions
2016-02-09 16:08:23
Serves 4
Nutrition Facts
Serving Size
180g
Servings
4
Amount Per Serving
Calories 132
Calories from Fat 83
% Daily Value *
Total Fat 9g
15%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg
5%
Sodium 300mg
12%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
7%
Sugars 1g
Protein 2g
Vitamin A
9%
Vitamin C
431%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 Tbs. olive oil
- 2 Tbs. butter, divided
- 3 red, yellow and/or orange bell peppers, seeded and sliced, 3 cups
- 1 red onion, sliced, 1 cup
- 2 cloves garlic, thinly sliced
- ½ tsp. dried basil
- ½ tsp. kosher salt
- ¼ tsp. pepper
Instructions
- Melt olive oil and 1 Tablespoon butter in large non-stick skillet over medium-high heat.
- Cook peppers, onion, garlic, basil, kosher salt and pepper until tender-crisp, 10-12 minutes, stirring occasionally.
- Stir in remaining 1 Tablespoon butter and serve.
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