Name: Balsamic Peppers and Onions Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 4 large yellow onions (halved & thinly sliced (8 cups)); 1 red bell pepper (thinly sliced); 1 orange bell pepper (thinly sliced); 2 garlic cloves (minced); 2 tablespoons balsamic vinegar; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon ground pepper

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This balsamic peppers and onions recipe is so easy and versatile that we often make a double batch and store the leftovers in the freezer for another meal. Serve them on sausage, chicken or even pizza. 94 calories and 1 Weight Watchers SP

This balsamic peppers and onions recipe is one of the stars of our summertime menus, but transitions well to fall and winter dishes, too. In the summertime, the boys put in their favorite request regularly: Grilled chicken sausages on toasted buns. My husband and I always add our two cents: Topped with sautéed peppers and onions.

Once the colder weather hits, we use these balsamic vegetables to top chicken or pork chops, or even to stir into soups and stews.

These are a breeze to make and most of the cooking time is hands-off. Heat some olive oil in a large nonstick skillet (I use my favorite everyday pan) and let the onions cook until softened and light golden brown, stirring occasionally. Next, in go the peppers, then the finishing touches of minced garlic, oregano, balsamic vinegar, salt and pepper.

WHAT YOU NEED FOR THIS PEPPERS AND ONIONS RECIPE:
These are the main components for this recipe (including affiliate links)…

Onions: For caramelized onions, I like to use yellow onions or sweet onions, such as Vidalia or Walla Walla. Any of those will work.
Peppers: I used a combination of red and orange bell peppers. Feel free to use any sweet peppers - red, yellow or orange - or a combination of the three. Remove the membranes and seeds and thinly slice the peppers.
Balsamic vinegar: While you don't need a 50 dollar bottle of balsamic vinegar for this recipe, I also would avoid the cheapest grocery store brand because the taste of the 3 dollar brands can be quite astringent. A decent, middle of the road balsamic should do the trick.
Seasonings: Dried oregano, kosher salt and ground pepper are all you need. Switch things up with some crushed rosemary or dried thyme, if you prefer.

What to serve with peppers and onions:

Quite honestly, almost anything tastes better with these peppers and onions. While they are most popular piled on top of sausages at our house, they are just as good with chicken, pork chops and even pizza. Now that I think of it, I'm wondering why we've never made a sausage, peppers and onions pizza. That needs to change!

How to freeze cooked peppers and onions:

Let the peppers and onions cool to room temperature. Line one or multiple baking sheets with parchment or waxed paper. Arrange the vegetables in small flat portions on the lined baking sheets and transfer to the freezer.
Once frozen, peel the frozen vegetables off of the parchment or waxed paper and transfer to a resealable freezer bag or to glass freezer containers (affiliate link).
Freeze for up to 3 months.

Other recipes with caramelized onions:

Warm Kale Salad with Caramelized Onions & Mushrooms {Cookin' Canuck}
Caramelized Onion & Spinach Olive Oil Quick Bread {Cookin' Canuck}
Whole Wheat Caramelized Onion Bacon Pizza {Eat Good 4 life}
Skillet Chicken with Grapes & Caramelized Onions {Pinch of Yum}