Rainbow Pepper Saute

  • Serves: 12 servings, 1/4 cup each

  • Prep Time: 15 minutes
    Cooking Time: 20 minutes


Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment on fish or chicken. Reader Maggie Poppa from Yorkshire, England, contributed the recipe.


2 tablespoons extra-virgin olive oil
2 medium onions, chopped
6 red, yellow and/or orange bell peppers, seeded and cut into 2-inch slivers
1 teaspoon dried oregano
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Cooking Instructions

Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring often, until softened, 3 to 5 minutes. Add peppers; cook, stirring occasionally, until softened, 7 to 10 minutes. Stir in oregano, salt and pepper; cover. Cook, stirring occasionally and adjusting the heat as necessary so the mixture doesn’t burn, until the peppers are very tender, 15 to 20 minutes. Serve warm or at room temperature.

Cook's Tip

To Make Ahead: Cover and refrigerate for up to 4 days.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3 g
Monounsaturated Fat
2 g
51 mg
7 g
2 g
1 g
194 mg

Dietary Exchanges

1 vegetable

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.