Your cart is currently empty!
Sauteed green peppers (Πράσινες πιπεριές τηγανιτές)
A simple side full of green bell peppers, red onion and a few herbs
If you’re a gardener, you might be like our family who 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 brussel 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 our dad, and increasingly, like us), 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, we 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.
Our 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 sauteed green peppers with red onion and simple herbs. This is a perfect accompaniment to souvlaki, grilled steak, rack of lamb or anything else really. It is quick, healthy, light and packs more flavour than you would expect given the few simple ingredients.
Helpful hints
Our 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.
If you have leftovers, this sauteed dish is great to include in a wrap with hummus or chicken. So delicious!
Watch video below for another one of our favourite side dishes: GREEK LEMON ROASTED POTATOES
Looking forward to your garden bounty, and looking for inspiration? Check out the following recipes where vegetables are the star:
Zucchini fritters (Κολοκυθοκεφτέδες)
Eggplant dip (Μελιτζανοσαλάτα)
Green beans with potatoes (Φασολάκια λαδερά με πατάτες)
We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment and star rating below! Also be sure to follow along with us, on Facebook, Instagram and Pinterest. We have lots of fun over there.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Sauteed green peppers
A simple side of sauteed green peppers with red onion
Servings: 6 servings
Equipment
- Frying pan
Ingredients
- 4 green bell peppers
- 1/2 red onion
- 2 tbsp (30 mL) olive oil
- 2 tbsp chopped fresh parsley
- 1 tsp dry oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp (15 mL) 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 (30 mL) 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 (15 mL) red wine vinegar
- Transfer to a serving platter and sprinkle with some fresh parsley if desired.
- Enjoy!
You may also like
10 responses to “Sauteed green peppers (Πράσινες πιπεριές τηγανιτές)”
-
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!
-
-
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
-
CONNECT & FOLLOW
FEATURED CATEGORIES
You may also like
THE STORY BEHIND MIA KOUPPA
If you cross the Harvard Bridge in Boston and happen to be with a tour guide, you will learn that in the late 1950’s MIT student Oliver Smoots came up with a unique unit of measure as part of a fraternity pledge. By lying head to toe across the bridge, Oliver determined that its length was 364.4 Smoots.
TRENDING RECIPES
SAVEUR BLOG AWARDS
Leave a Reply