Sautéed Peppers with Tomatoes
A simple yet flavorful dish featuring sautéed bell peppers and juicy tomatoes, perfect as a side dish or a main course accompaniment.
Nutrition
Calories: 110cal
Carbohydrate: 13g
Protein: 2g
Fat: 6g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 2 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 medium tomatoes, chopped
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp fresh basil, chopped (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Ensure the oil is warm but not smoking to avoid burning the vegetables.
- Add the sliced onion to the skillet and sauté for about 5 minutes until translucent. Stir frequently to avoid browning.
- Add the minced garlic to the skillet, stirring for 30 seconds until fragrant.
- Add all sliced bell peppers to the skillet. Stir them with the onion and garlic, ensuring they are coated in oil. Cook for 10 minutes or until the peppers are tender-crisp.
- Stir in the chopped tomatoes and cook for an additional 5 minutes until the tomatoes are softened.
- Season the mixture with salt and pepper to taste. You can add more seasoning if needed.
- If desired, stir in the fresh basil just before removing the skillet from the heat for added freshness.
- Serve the sautéed peppers and tomatoes warm. They can be enjoyed as a side dish alongside any main course or on their own with crusty bread.
- Tip: For added flavor, you can sprinkle a pinch of red pepper flakes while cooking if you enjoy a bit of heat.
