Sautéed peppers are a quick and easy way to add veggies with color, flavor and texture to an array of dishes.

So simple to make, sautéed bell peppers are perfect for fajitas and topping everything from tacos to pizzas to cheesesteaks.

I use them weekly because they come together pretty effortlessly. They are great for meal prep, giving you a bright burst of colorful veggies anywhere you can dream up!

A cast iron pan full of sauteed bell peppers, wooden spoon to the side.
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Sautéed peppers are one of my favorite ways to get some extra veggies into my girls’ (and our!) diets. They are so quick and easy and the bright colors liven up any dish.

I included them recently in my Chicken Over Rice Fajita Bowl and there really is no end of dishes you can use them in. They’re amazing with Soft Chicken Tacos and Carne Asada Tacos and make an incredible side dish.

These sautéed bell peppers are a perfect addition to fajitas along with some seasoned and grilled meat. Just wrap them in a tortilla with chicken or beef, and dinner is served.

Using all of the different colored peppers really creates a lively and delicious looking dish that your family will love. These are easy to make, flexible, and beautiful to serve… what could be better?

Why You’ll Love these Sautéed Bell Peppers

  • Packed with Nutrients
  • High in Vitamin C
  • Low Carb
  • Easy to Make
  • Allergen Friendly
  • Vegan
A cast iron pan full of sauteed bell peppers, wooden spoon to the side.

Ingredients and Substitutions

  • Bell Peppers – I like to use a mix of all of the colors (green, yellow, orange, red) as they all have a slightly different flavor. Give them a good wash before you use them. Use firm, fresh peppers that will hold up during cooking. Learn How to Cut a Bell Pepper here.
  • Olive Oil – You just need a little olive oil to sauté the peppers in. I prefer to use olive oil, but you can also use another neutral oil such as sunflower, peanut or safflower.

Variations

  • To spice up your sautéed peppers, try adding some Homemade Taco Seasoning or sauté them with minced garlic or chili pepper flakes.
  • Add blackened seasoning to use these with a variety of Cajun inspired meals!
  • Add onions – slice to the same thinness and they will cook in the same time. Perfect for fajitas!
Fresh sliced colorful bell peppers on a white plate, resting on a marble countertop.
A variety of gold cake pans, loaf pans and muffin baking pan sizes laid out on a marble surface.

Tools to Use

  • Cast Iron Saute Pan (You can also use stainless steel – but don’t use nonstick, as they simply won’t caramelize as beautifully.)

How to Sauté Peppers

  1. Slice peppers into thin strips. The thinner you slice them, the faster they’ll cook.
  2. Heat a skillet over medium high heat and add the oil.
  3. Once the oil is heated, add the sliced peppers and cook for 5-10 minutes while stirring, until soft. Fresh sliced colorful bell peppers in a cast iron sauté pan on a stovetop.

Tips

  • Did you know that the color of a bell pepper is simply just the stage it has ripened to? They all start green, ripen to yellow, then orange and finally, red!
  • There is also a difference between male and female peppers. Male have three bodes on the bottom of them and female have four.
  • Male peppers tend to be better for cooking and sautéing, whereas female peppers are sweeter and are better enjoyed raw.
  • Use firm peppers that don’t have any bruises or soft patches, they should have a uniformed color. Remove all of the seeds before cooking.
  • Heat your pan over a medium heat, if the pan is too hot the peppers can burn. Keep stirring while you cook them.
A close up of sauteed bell peppers

Frequently Asked Questions

What’s the difference between different colored bell peppers?

Green peppers are the least ripe and have a slightly bitter taste to them where as red are the sweetest.

Can you sauté peppers ahead of time?

Sautéed bell peppers can be made a day before you need to use them and then stored in an airtight container in the fridge. You can then serve them cold or quickly reheat them in a pan or in the oven.

You can also cut the peppers two or three days ahead of time and keep them covered in the fridge until you are ready to cook them. That is, if they make it that long- we love snacking on sliced bell peppers in our house! 

A cast iron pan full of sauteed bell peppers, wooden spoon to the side.

Serving Suggestions

How to Store

  • At Room Temperature – You can leave your sautéed peppers out for up to two hours while serving.
  • Refrigerate – These sautéed bell peppers can be packaged in an airtight container and stored for up to 4-5 days in the refrigerator.
  • Freeze – You can freeze your sautéed peppers after cooking. Carefully seal in plastic baggies and they will store well for up to six months. They are great to add to soups, salads, fajitas, rice bowls and so much more!

Dietary Considerations

  • Gluten Free
  • Nut Free
  • Dairy Free
  • Vegan
A close up of sauteed bell peppers

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More Side Dish Inspiration

A cast iron pan full of sauteed bell peppers, wooden spoon to the side.
5 from 9 votes

Sautéed Peppers

Sautéed bell peppers are a quick and easy way to add veggies, color, flavor and texture to an array of dishes. Perfect for fajitas and topping pizza or tacos.
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes
Servings: 4 servings
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Ingredients  

  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 orange bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 tablespoon olive oil

Instructions 

  • Slice the peppers into thin strips.
  • Heat a skillet over medium high heat and add the oil.
  • Add the sliced peppers and cook for 5-10 minutes while stirring, until soft.

Tips

  • Use firm peppers that don’t have any bruises or soft patches, they should have a uniformed color. Remove all of the seeds before cooking.
  • To spice up your sautéed peppers, try adding some Homemade Taco Seasoning or sauté them with minced garlic or chili pepper flakes.
  • Heat your pan over a medium heat, if the pan is too hot the peppers can burn. Keep stirring while you cook them.
Calories: 63kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2033IU | Vitamin C: 154mg | Calcium: 6mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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2 Comments

  1. I am glad I found these recipes, I have a whole lot of peppers to make into different recipes, Thank-you