20 minutes

Sautéed Onions and Peppers

Here at Abbio, we eat sautéed vegetables for dinner (and sometimes breakfast) at least twice a week. We love the simplicity, and we strongly prefer lightly sautéed vegetables to raw because of the extra flavor. 

INGREDIENTS

  • 2 bell peppers, orange or red
  • 1 large yellow onion
  • 2 Tbs oil
  • Salt
  • Pepper

TOOLS YOU NEED

  • Sauté pan
  • Chef’s knife
  • Cutting board
  • Rubber tongs

    PREP

    • Slice the bell pepper and the onion into strips.

    RECIPE DIRECTIONS

    1. In the Sauté Pan, heat the oil on medium heat.
    2. Add the peppers to the pan with a pinch of salt and pepper. Move them around the pan every ~30 second to keep it from burning. Cook for 1-2 minutes. Note we like to start cooking the pepper first (before the onion) because it takes longer for pepper to cook down to the same softness.
    3. Add the onion to the same pan and continue cooking for another 3-4 minutes until it’s just starting to soften.
    4. Add salt and pepper to taste. Take the cooked vegetables out of the pan and enjoy. 

     

     

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