Sautéed Peppers, Mushrooms, and Onions Recipe

Introduction

This sautéed peppers, mushrooms, and onions dish is a colorful and flavorful side that’s perfect for any meal. Combining sweet bell peppers with earthy mushrooms and caramelized onions, it’s simple to prepare and wonderfully versatile.

Ingredients

• 3 large sweet bell peppers (red, orange, and/or yellow)
• 3 tablespoons olive oil
• 1 medium onion (thinly sliced)
• 3 cloves garlic (minced)
• 8 ounces cremini mushrooms (sliced)
• Salt and freshly ground black pepper
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Remove the stem, core, and seeds from the peppers, then slice them lengthwise into thin strips. Set aside.
2. Step 2: Heat the olive oil in a large pan over medium heat. Add the sliced onion and cook, stirring frequently, until very soft and golden, about 7 to 8 minutes. Add the minced garlic and cook for another minute.
3. Step 3: Add the sliced mushrooms to the pan, season with salt and pepper, and cook, stirring occasionally, until the mushrooms release their moisture and turn a rich golden brown, about 6 to 8 minutes.
4. Step 4: Stir in the sliced peppers, season again with salt and pepper, and cook, stirring frequently, until the peppers soften, about 6 minutes.
5. Step 5: Pour in the balsamic vinegar, cover the pan, and cook for 6 to 8 minutes, stirring every minute or so to prevent sticking.
6. Step 6: Remove the cover and cook uncovered for an additional 2 to 3 minutes, stirring often. The peppers should become sweet and very tender. Taste and adjust seasoning as needed.
7. Step 7: Transfer the sautéed mixture to a large bowl, sprinkle with chopped fresh parsley, and serve family-style.

Tips & Variations

• For extra depth, try adding a pinch of smoked paprika or a splash of soy sauce during cooking.
• You can substitute cremini mushrooms with button mushrooms or portobello slices.
• Add a handful of spinach or kale at the end for a green boost and extra nutrition.
• Serve this dish as a topping for grilled meats, on toasted bread, or mixed into pasta for a quick meal.

Storage

Store leftover sautéed peppers, mushrooms, and onions in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through, stirring occasionally to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers for this recipe?

Yes, you can use any sweet or mild peppers you prefer, such as green bell peppers or even mini sweet peppers. Keep in mind that cooking times may vary slightly depending on the thickness of the slices.

Is this dish suitable for freezing?

While it can be frozen, the texture of the peppers may soften further upon thawing. If you plan to freeze it, use an airtight container and consume within 2 months for best quality. Thaw in the refrigerator before reheating.

Sautéed Peppers, Mushrooms, and Onions Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

A vibrant and flavorful sautéed medley of sweet bell peppers, cremini mushrooms, and onions cooked to tender perfection with garlic, balsamic vinegar, and fresh parsley. This easy stovetop dish makes a versatile side or a tasty topping for various meals.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 large sweet bell peppers (red, orange, and/or yellow), stemmed, cored, seeded, and sliced lengthwise into thin strips
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced

Other Ingredients

• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the peppers: Remove the stems, cores, and seeds from the bell peppers and slice them lengthwise into thin strips. Set aside for later use.
2. Sauté the onions: Heat olive oil in a large pan over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they become very soft and develop a golden color, about 7 to 8 minutes. Add the minced garlic and sauté for an additional minute to release its flavor.
3. Cook the mushrooms: Add the sliced cremini mushrooms to the pan. Season with salt and black pepper. Continue cooking, stirring occasionally, until the mushrooms release moisture and it evaporates, and they turn a rich golden brown, approximately 6 to 8 minutes.
4. Add and soften the peppers: Add the prepared bell pepper strips to the pan. Season again with salt and pepper. Stir frequently and cook until the peppers soften, about 6 minutes.
5. Incorporate balsamic vinegar and simmer: Pour in the balsamic vinegar, stir, then cover the pan. Cook for an additional 6 to 8 minutes, stirring every minute or so to prevent sticking and promote even cooking.
6. Final reduction: Remove the cover and continue cooking for 2 to 3 more minutes, stirring often. The peppers should be very tender and sweet. Taste and adjust seasoning if necessary.
7. Serve: Transfer the sautéed vegetable mixture to a large bowl, sprinkle with chopped fresh parsley, and serve family-style as a side dish or topping.

Notes

• Use a variety of colored bell peppers for a visually appealing dish.
• If you prefer a milder garlic flavor, reduce the cloves to 1 or 2.
• This dish pairs well with grilled meats, pasta, or as a topping for toasted bread.
• For a vegan option, ensure balsamic vinegar does not contain added honey or animal products.
• Leftovers keep well in an airtight container in the fridge for up to 3 days.

Keywords: sautéed peppers mushrooms onions, vegetable side dish, bell peppers recipe, cremini mushrooms sauté, easy vegetable sauté