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Sauteed Peppers and Onions

Posted by World Seasonings on

Sauteed peppers are one of our favorite foods to cook because they can be used in so many ways, and we can cook them with any of our seasoning blends to add a unique twist to the classic peppers and onions.

PREP TIME COOK TIME TOTAL TIME
10 mins 20 - 25 mins 30+ mins

INGREDIENTS:

2 tsp. Smokin' Chipotle (or any blend you like)
3-4 Bell Peppers,  seeded and sliced 1/4" thick (we used 3 different color peppers)
1 Large Red Onion, halved and sliced 1/4" thick
4-5 TBSP Olive oil

DIRECTIONS:

sauteed bell peppers and onions

For this recipe we used Smokin' Chipotle, but we have made this exact same recipe for Italian dinners using our  Italiano Pronto, as well Mexican dinners with our Mexican in a Minute blend when making fajitas, burritos and tacos! You can even pulse the peppers and onions in a food processor with a bit more olive oil and a squeeze of lemon to make a pepper spread that makes any sandwich better then before! You can always use as a topping for bruschetta too!

cut bell peppers

Cut the peppers in half then use your hand and pull the stem and seeds out of the top. Give them a quick rinse to remove any excess seeds. Slice them, going lengthwise with the pepper from top to bottom.

cut red onions and bell peppers

Trim the top and bottom of the onion then cut it in half. Lay each half on your cutting board then make 1/4" slices.

red onion and bell peppers in hot pan ready for sauteing

Add the olive oil to a large saute pan over medium-high heat. Add the seasoning blend of your choice and let it saute for 30 seconds or so to help release all the flavor in the dried herbs and spices in our blends. Add the peppers and onions to pan and mix them well to coat evenly. Reduce the head to medium-low and saute the pepper for 20-25 minutes or longer - stirring them every 5 minutes or so to prevent burning. Cooking them over a lower heat for a longer period of time will release the sugars in the onions and help caramelize the onions and peppers to bring out even more flavor.

Remove the peppers from the stove and use right away or cool and use them later. These will last a week or so in a sealed container. We have used them on sandwiches, with sausages or hotdogs, to top burgers, on tacos and burritos, diced and cooked into scrambled eggs, salad toppers, diced and used in tuna or chicken salad - the list goes on and on! Give them a try and let us know what you think!