These balsamic peppers and onions are so easy and so good that we often make a double batch and store the leftovers in the freezer for another meal. 94 calories and 1 Weight Watchers Freestyle SP
There was no doubt what we would make for dinner this past Labor weekend. Since the pool at our townhouse rental closes the day after the holiday, we made plans for one last poolside barbecue. The boys put in their request early: grilled chicken sausages on toasted buns. My husband and I added our two cents: topped with sautéed 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!
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.
The beauty is that these keep well in the fridge for a few days. So, if you don’t use all of them in one meal, or choose to make a double batch, let the extras cool to room temperature. Place them in an airtight container and refrigerate until the next meal.
Balsamic Peppers and Onions Recipe
- Heat the olive oil in a large nonstick skillet set over medium heat.
- Add the onions, cover and cook, stirring occasionally, until the onions are softened and lightly browned, about 30 minutes.
- Stir in the red and orange peppers, and cook until tender, about 10 minutes.
- Stir in the garlic, balsamic vinegar, oregano, salt and pepper. Cook for 1 minutes. Serve or store in an airtight container in the refrigerator.
Other recipes with caramelized onions:
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