Learn How to Saute Bell Peppers for tender-crisp peppers every time! Is there anything better than a skillet full of colorful peppers? Hearing that sizzle as they cook is such a joy.
Sautéing bell peppers softens and caramelizes the vegetables, drawing out their natural sweetness. They positively shine with nothing more than oil and salt and pepper.
Sauteed Bell Peppers
Looking to make sautéed bell peppers that will impress? Follow this easy guide on sauteeing bell peppers and you’ll quickly master this method!
First, because we’re cooking at relatively high heat, you will want to slice the peppers into small, uniform strips. The thinner they are, the faster they will cook.
Second, heat the pan before pouring in the oil.
Third, while sauteeing does move the foods around frequently, if you toss the peppers too much, they won’t get the browned areas where they sear against the hot pan. You will miss out on the flavors and texture that make this technique worth the effort.
Let them rest in the pan just enough to brown on one side before tossing them. Those crispy bits are the best part!
A fish spatula is my favorite tool for turning vegetables. It is thin and flexible for sauteing, frying, turning, and lifting anything from fish to cookies to vegetables.
How To Saute Bell Peppers
Follow these simple instructions on how to sauté bell peppers:
Prep the bell peppers: Clean the peppers, then remove the core, seeds, and ribs from within. Slice them into 1/2-inch strips. Pat them dry. Any excess water will result in steaming the peppers.
Prep the pan: Get out a large skillet or sauté pan. Put the pan on the burner, and turn the heat up to medium-high. Let it heat up for 1-2 minutes.
Toss frequently: Sauté comes from the French word sauter (to jump) because of the way it keeps the food moving. Many cooks use the pan itself to toss the vegetables.
However, if you’ve had messy spills like me in your past, you can play it safe and use a utensil to stir the peppers. Just don’t forget to let them sit long enough to sear before you toss them.
Expect to saute the peppers for about 5-6 minutes for them to start becoming tender. When learning how to saute bell peppers check them for taste and tenderness every 30 to 60 seconds after that point.
I can’t overstate the importance of testing with a fork and also tasting the vegetables when trying new cooking methods.
We prefer our vegetables more firm than soft, with a solid bite to them. If you prefer your vegetables to be a bit more cooked, just add a minute or two to the provided cooking times. It’s always better to err on the side of undercooked versus overdone.
Keep in mind that cooking times are estimates and adjust them to be exactly what you like best.
How to Saute Bell Peppers
- 1 tablespoon olive oil
- 4 bell peppers sliced into ½-inch strips
- ½ tablespoon kosher salt adjust to taste
- ¼ tablespoon pepper adjust to taste
- Warm a large skillet over medium-high heat for 1-2 minutes.
- Add oil and bell peppers to the pan. Saute the bell peppers for about 5-6 minutes, tossing frequently while cooking.
- When bell peppers are caramelized, remove from heat. Season to taste with salt and pepper.