Martha Stewart Bell Pepper Saute

Martha Stewart bell pepper saute takes 15 minutes and just red and yellow peppers, red onion and olive oil to make a tender, colorful side dish. Save this easy few-ingredient side dish for weeknight dinners, taco night, cookouts or busy family meals, because it's a quick one-skillet recipe.

Cut the peppers into even strips and halve them crosswise, because pieces of the same size all turn tender at the same moment. Cut them unevenly and you end up with some mushy bits and some still raw in the same pan.

Martha keeps it to olive oil, red onion, salt and pepper, so the sweetness of the peppers does all the talking. She also mixes red and yellow peppers on purpose, which gives the plate a bright pop of color next to plain grilled or roasted meat.

Martha Stewart Bell Pepper Saute

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

60

kcal

Strips of red and yellow pepper soften with diced red onion in a little olive oil until just tender but still holding their shape. A quick cook over medium heat keeps the color bright and the edges lightly browned.

Ingredients

• 2 bell peppers, red, yellow, or both
  

• 1 tablespoon olive oil
  

• 1/2 small red onion, diced
  

• Coarse salt and ground pepper
  

Directions

• Prep the peppers: Remove the seeds and ribs from 2 bell peppers, then cut them lengthwise into strips. Halve the strips crosswise so every piece is easy to eat with a fork.
• Heat the oil: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Give it a minute to warm up so the peppers sizzle as soon as they hit the pan.
• Add the vegetables: Add the bell peppers and 1/2 small diced red onion to the skillet, then season with coarse salt and ground pepper. Toss everything once so the oil coats the peppers evenly.
• Cook until tender: Cook for about 10 minutes, stirring occasionally. The peppers are ready when they are just tender and still hold their shape, so pull them off the heat before they turn limp.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add fresh herbs to this bell pepper saute?

Yes, a handful of chopped basil, dill or parsley tossed in just before serving works well. Add them off the heat, since the pan's warmth is enough to release their flavor without turning them dark.

Can I use green bell peppers instead of red and yellow?

You can, though green peppers taste more bitter and less sweet. I would mix one green with one red or yellow, so you still get some color and a rounder flavor.

How long do leftovers keep in the fridge?

Store the saute in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat for a few minutes, because the microwave makes the peppers softer and watery.

Can I make this ahead of time?

You can slice the peppers and onion up to a day ahead and keep them in the fridge in a covered container. Cook them right before serving, since the dish only takes about 10 minutes and tastes best fresh.

What's the most common mistake with sauteed peppers?

Cooking them too long is the usual problem, because peppers go from just tender to soggy fast. Stop at about 10 minutes, when they still have a little bite, and remember they keep softening slightly in the hot pan.