When sauteed, bell peppers and onions become magically sweet as their natural sugars caramelize during the cooking process. We often make a batch (or three) of this recipe at the beginning of the week so that on those busy days, we are able level up our meals with a welcome addition of ready-to-eat vegetables.
Learning Objectives
Learn how to batch cook vegetables so that they are an easy addition to scrambles, burritos, pizzas, tacos and more.
Level Ups (optional)
Add 1-2 tsp minced garlic during the last minute of cooking.
Substitutions (optional)
Substitute grated carrot, thinly sliced cabbage, celery and/or chopped cauliflower for the peppers.
Equipment Needed
Chef’s knife
Cutting board
Large sauté pan
Silicone spatula or wooden spoon
Ingredients
- 1 red or yellow pepper, cut into ¼ inch vertical slices
- 1 medium onion, cut into ¼ inch slices
- 1 Tbsp olive oil
- ½ tsp ground black pepper
- ½ cup water
- Salt to taste
Directions
- Place a large sauté pan over medium-high heat. Add the olive oil and heat it until shimmering. Add the sliced onions, peppers and ground black pepper.
- Cook the onions and pepper, stirring occasionally. If the onions and peppers start to burn or stick, splash the pan with 1-2 tablespoons of water to steam, soften and release them from the bottom of the pan. Repeat over the course of the cooking time as needed. Cook all the water out before adding more.
- Continue to cook for 5-8 minutes. Remove from the heat and let the onion and pepper mixture cool.
