Sauteed green peppers (Πράσινες πιπεριές τηγανιτές)
Sautéed green peppers is a simple Greek side dish full of green bell peppers, red onion and herbs that are combined to make a delicious and unexpected side dish. This recipe goes super well with all sorts of great Greek mains.
Why I love this recipe
If you’re a gardener, you might be like my family which feels that there are some basic vegetables without which a garden could never be complete. Oh sure, we like to experiment and occasionally try to grow watermelons, asparagus, and brussels sprouts, with varying degrees of success, but some things are non-negotiable. Bell peppers are included in that category of must-grows.
If you are a successful gardener (like my dad, and increasingly, like me), you will also know that when your crop grows, it often grows all at the same time. So, one week you have no zucchini, and then within a day you’ve got more summer squash than you know what to do with…but don’t worry, I know what you can do with it, including making fried zucchini chips, grilled zucchini, and this amazing dish of zucchini, eggplant and potato. But, back to the peppers.
My parents use their bell peppers to make all sorts of delicious things, like stuffed vegetables called yemista. They also freeze them after a bit of blanching to either make yemista in the winter months, or to add to other recipes. But often, they would make this side dish of sautéed green peppers with red onion and simple herbs. It is quick, healthy, light and packs more flavour than you would expect given the few simple ingredients.
Key ingredients
Green bell peppers I love the flavour of green bell peppers. They are the least sweet of all the bell peppers, and a bit bitter. They cook up really well, and taste so amazing when sautéed.
Red onion The mild flavour of red onions tastes just fantastic here.
Olive oil As usual, I rely on excellent Greek olive oil when cooking. Nothing beats the aroma and flavour.
Parsley I use fresh flat leaf parsley. I am always sure to wash it well because I find that it can hold dirt even when you don’t easily see it.
Dry oregano I use dry Greek oregano, which is truly exceptional. Such a strong aroma and flavour. Amazing!
Red wine vinegar A dash of red wine vinegar as the peppers finish to be cooked is great. It helps to release any bits stuck to the bottom on the pan, supporting the great caramelization.
Salt & pepper Basic seasonings, important for any dish!
How to make
Step 1
Wash the bell peppers and slice into thin strips. Cut the red onion into strips as well.
Step 2
In a large frying pan, heat the olive oil and saute the red onion until softened, approximately 5 minutes.
Step 3
Add the peppers to the pan and continue to cook, stirring regularly, for approximately 5 minutes. Add the parsley, oregano, salt and pepper. Cook for an additional 5 minutes.
Step 4
Add the red wine vinegar to the skillet. Stir and cook for an additional 3 – 5 minutes. You want your green peppers to be caramelized in some areas.
Step 5
Transfer to a serving platter and sprinkle with some fresh parsley if desired.
Recipe substitutions
My parents always make this recipe using green bell peppers, partially because until quite recently, these were the only peppers they grew in their garden. Now that they grow red and yellow bell peppers as well, they still keep to the green ones in this dish. You can use whatever you like! Keep in mind that the flavours differ in the various coloured peppers however, with green being particularly unique.
Frequently asked questions
What is the difference between green, red and yellow peppers?
All bell peppers are delicious and nutritious. The colour depends on how long the peppers stays on the plant, and how ripe it is. All peppers start off green, which is their most unripe state. The colour that they eventually end up being depends on the actual plant.
In terms of taste, green peppers are the least sweet, and red peppers tend to be the sweetest.
Can I make this recipe with frozen peppers?
You can, and this recipe would actually be a great way to use up frozen peppers that are ideally already sliced into strips. Keep in mind that the texture may be different ( a bit softer) compared to starting off with fresh peppers, but still perfectly great!
Storing and reheating
Store any leftovers in a covered container, in the fridge for 3 – 5 days. You can reheat your leftovers in a pan or the microwave.
How to serve
This is a perfect accompaniment to souvlaki, grilled steak, rack of lamb or anything else really. Also, this recipe is great to include in a wrap with hummus or chicken. It would be equally great added to my chickpea wraps. So delicious!
Related recipes
If you are looking for more ways to use up your bell peppers, try these recipes:
Spetzofai (spetsofai) – Sausages with peppers and tomato A classic Greek recipe. This is so flavourful, you will absolutely love it!
Pasta with tomato and red pepper sauce No need for cheese with this creamy and delicious pasta sauce.
Red pepper and tomato egg muffins A perfect quick breakfast or light lunch! I love having these handy.
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Sauteed green peppers
Equipment
Ingredients
- 4 green bell peppers
- 1/2 red onion
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 1 tsp dry oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp red wine vinegar
Instructions
- Wash the bell peppers and slice into thin strips. Cut the red onion into strips as well.4 green bell peppers, 1/2 red onion
- In a large frying pan, heat the olive oil and saute the red onion until softened, approximately 5 minutes.2 tbsp olive oil
- Add the peppers to the pan and continue to cook, stirring regularly, for approximately 5 minutes. Add the parsley, oregano, salt and pepper. Cook for an additional 5 minutes.2 tbsp chopped fresh parsley, 1 tsp dry oregano, 1/2 tsp salt, 1/4 tsp ground black pepper
- Add the red wine vinegar to the skillet. Stir and cook for an additional 3 – 5 minutes. You want your green peppers to be caramelized in some areas.1 tbsp red wine vinegar
- Transfer to a serving platter and sprinkle with some fresh parsley if desired.
- Enjoy!
Thanks, I’m always looking for green pepper inspiration as it’s my least favourite colour pepper. This was delicious in a wrap with some hummus and leftover spiced rice.
Awesome!! Love that we can help make a less popular veggie choice more appetizing 🙂 (also, green peppers are our least favourite pepper too! lol)
This sounds very easy, tasty and a great way to use surplus green peppers. Is it possible to freeze?
Thanks Emily! This is really an easy recipe, and a great side! The best thing to do would probably be to freeze the sliced but uncooked green peppers to then use in this recipe. Enjoy!
I freeze the red pepper equivalent, so I would with this also. Cooking some up today!
Amazing!! That is a great idea Deborah. Enjoy! xoxo Helen & Billie
Can I also add green beans to this recipe?
Don’t see why not! That would probably be delicious. 🙂
I will try this recipe, very interesting, will have
It with savoury rice and cheese sauce.⁶
Sounds great Lorna! It really is a lovely recipe – super simple but full of flavour! xoxo Helen & Billie
Really nice accompaniment to steak. I bought too many green peppers. This was a great solution!
So happy to hear that you enjoyed this recipe Paul! Thanks for letting us know! xoxo Helen & Billie
I haven’t made it yet but I see putting mushroom to it
Sure, that would be great 🙂 Enjoy!
I get quite a few green peppers. In the past, they finish off as red peppers. I live in Vancouver BC Canada. Thanks for the recipe. I will try it tonight.
That’s great to hear Pantelis! Thanks for letting us know and we really hope you enjoyed our recipe for sauteed green peppers! xoxo Helen & Billie
I made it now…..so simple and delicious….I added diabetic nutrients like roasted sunflower seed and black seed oil….not necessary for the non-inflicted. So good warm as well as cold (I put it over some cold canned tuna in brine)….and can be put on anything cooked….chicken, beef, fish ….or even eggs. Such a versatile addition!!….Thank you!!
So happy that you gave our recipe a try Jonathan! Thank you so much for letting us know – and we love the way you made this your own! xoxo Helen & Billie
Delicious. Healthy, but very tasty
.and filling. The RWV at the.end creates a carmelization that compliments the acidic character of the peppera. This one is going into my “forever food file”.
So happy to know that Tami! Thanks for letting us know that you loved this recipe. We hope you continue to find much to love here with us 🙂 xoxo Helen & Billie
So simple but so tasty! Had chicken sausage in my fridge so I sliced that up and sautéed in with everything. Will definitely make again
Yay! Thanks so much for taking the time to comment. This recipe is always a hit, for the simplicity and flavour 🙂 We are so glad that you loved it! xoxo Helen & Billie
I found this recipe like 2 months ago and I’ve made it at least 4 times already. It is really delicious. I accidentally put in balsamic instead of red wine vinegar at least once, that was also delicious. It’s also delicious with colored peppers tho admittedly best as recipe is written. If you really want a treat pair this with chicken thighs and brown rice. Chicken thighs and brown rice is my kids favorite meal, add this recipe and it’s now also my favorite meal. Went from never buying green peppers to buying them 4 at a time. Highly recommend
What a glowing review Mia! Thank you! We are so happy that you loved this recipe 🙂 Also…we love chicken thighs too!! Have you seen the recipe we have for Greek marinated chicken thighs? We think you, and your kiddos, might love it! xoxo Helen & Billie