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As side dishes go, this blend of sautéed peppers, mushrooms and onions is about as colorful (and tasty) as you can get. Seasoned with nothing but garlic, salt, pepper, and a splash of balsamic vinegar, this easy skillet medley is cooked slowly and evenly over medium heat to allow the natural, sweet flavors of the vegetables to develop.
Even though these veggies make for a versatile side dish, we love transforming them into a satisfying main dish, too. For a one-dish pasta dinner, toss the cooked veggies with pasta (rotini is a good choice) and crumbled Italian sausage, top with grated Parmesan, and serve.
A “rice” bowl is a low-carb option, with the vegetable medley served along with shredded rotisserie chicken over steamed riced cauliflower, finished with a drizzle of balsamic glaze for some added flavor. And, for those who aren’t worried about carbs (or want to splurge) naan pizza is great for a simple and flavorful weeknight meal. Top some store-bought naan or other ready-made flatbreads with the cooked veggies and a blend of shredded Italian cheeses.
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SWEET BELL PEPPERS: Bell peppers are the star of this dish, both in terms of color and flavor. Sautéing them is a quick and easy method to bring out their natural sweetness, and they pair incredibly well with many proteins.
ONION: By sautéing the onions ahead of the peppers and mushrooms, you give them ample time to caramelize and develop flavor. They also add a subtle savory sweetness to the vegetable blend.
CREMINI MUSHROOMS: Cremini mushrooms, often called “baby bella” or “baby portobello,” bring a delicious earthiness to the sweet layer of flavors developed by the sautéed peppers and onions. White mushrooms are a perfectly acceptable substitute.
BALSAMIC VINEGAR: Balsamic vinegar brings a lot to any dish: sweetness, acidity, and fruitiness. In this mixed vegetable side dish, the sugars in balsamic vinegar caramelize as it cooks, creating a savory glaze on the vegetables and enhancing their natural sweetness.
PARSLEY: Adding chopped fresh parsley just before serving isn’t just for looks (although the bright green color really pops against the sautéed peppers, mushrooms and onions). It also brings a light, grassy flavor that enlivens the whole dish.
Overview
How to Make Sautéed Peppers, Mushrooms and Onions
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
First, slice up your peppers. Then, slowly cook the onions until they’re golden and sweet, tossing in garlic at the end. Next, mushrooms join in, getting browned up and losing their extra moisture.
Then, the peppers go in, softening up nicely. Finish it all off with balsamic, letting it simmer until everything’s super tender and sweet. A little parsley on top, and it’s ready to serve!
What to Serve With Sautéed Peppers, Mushrooms and Onions
Because its flavors are so simple, this side dish offers a delicious and versatile base that can complement many main dishes. Here are some ideas you might want to try:
ITALIAN-INSPIRED: The balsamic vinegar in this dish lends itself well to Italian flavors, so try pairing your veggies with garlic crumb topped chicken, steak with garlic butter and banana peppers, or grilled swordfish.
EASY WEEKNIGHT FAVORITES: The earthiness of the mushrooms and the sweetness of the peppers go well with simple proteins, too, like roasted chicken thighs, pan-seared steaks, or oven fried pork chops.
Sautéed Peppers, Mushrooms and Onions
Ingredients
- 3 large, sweet bell peppers (red, orange, and/or yellow)
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- Salt and freshly ground black pepper
- 1-1/2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Remove the stem, core, and seeds from the peppers and slice them lengthwise into thin strips. Set aside.
- Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until they are very soft and golden in color, 7 to 8 minutes. Add the garlic and cook for another minute.
- Add the mushrooms, season with salt and pepper, and continue cooking, stirring from time to time, until any moisture they give off has evaporated and they've turned a rich golden brown, 6 to 8 minutes.
- Add the peppers, season again with salt and pepper, and continue cooking, stirring frequently, until the peppers have softened, 6 minutes.
- Add the balsamic, cover the pan, and cook for an additional 6 to 8 minutes, stirring every minute or so.
- Remove the cover and cook for 2 to 3 minutes longer, stirring often. The peppers should be sweet and very tender. Taste and adjust the seasoning as needed.
- Transfer the mixture to a large bowl, sprinkle with parsley, and serve family-style.
Notes
- For a one-dish pasta dinner, toss the cooked veggies with pasta (rotini is a good choice) and crumbled Italian sausage, top with grated Parmesan, and serve.
- A “rice” bowl is a low-carb option, with the vegetable medley served along with shredded rotisserie chicken over steamed riced cauliflower, finished with a drizzle of balsamic glaze for some added flavor.
- A naan pizza is great for a simple and flavorful weeknight meal. Top some store-bought naan or other ready-made flatbreads with the cooked veggies and a blend of shredded Italian cheeses.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. It’s an easy recipe and sooo delicious!
I generally follow the recipe, but I’ll add a little Worcestershire sauce.
Also sometimes I add spinach to it. Yum!
Hi Lynn, i was wondering what the serving size was for this. It’s not listed on the nutrition facts.
Hi Jazmin,
The recipe makes 4 servings as a side dish. Given that the sizes of bell peppers vary somewhat, it’s difficult to define a serving size in terms of volume. I would estimate that the combination of veggies, once cooked, would yield at least 4 cups, hence each serving would be about a cup.
Have you roasted this in the oven. I’m having a party and don’t want to stand by the stove.
Hi Sue,
I have not roasted this in the oven, but I do think you could. I would preheat to 400°F and start the peppers first for about 5 minutes, then toss them with the onions and mushrooms. I’d also keep a close eye on it to be sure they don’t get overly brown. You may also want to consider simply making the whole dish ahead of time instead. Hope this helps.
I was very skeptical about this recipe but it matched the ingredients I had so why not?
It’s brilliant!
Tried a couple of variations using Worcestershire sauce or Soy sauce + a splash of ordinary vinegar instead of the Balsamic, works equally well.
I just wing it. I used small peppers which were tough and cooked them with the onions before to soften before I added the shrooms which I prefer less cooked than most – just softened for me. depending on how much I use of each, I have to estimate how much olive oil and butter (yes I use about 1/2 butter and evoo). That said this recipe is a great start!
Tried out this recipe and added a bit of butter too. Turned out well and so delicious too
Easy and amazing
Absolutely! I make this every chance I get. The only problem is that it’s so delicious I keep eating it before I even have dinner. This is one of my favorite recipes, even as leftovers so thank you! Keep them coming.
I mixed this with spaghetti squash! It was delicious.
What a great idea! Thank you, Janna.
Love this side dish easy to make delicious to eat thank you for sharing this recipe….