This colorful medley of sautéed peppers, mushrooms and onions is an ideal side dish: bright, flavorful and simple to make. With only garlic, salt, pepper and a splash of balsamic vinegar, the vegetables are cooked slowly over medium heat so their natural sweetness can develop and concentrate. The result is a tender, savory-sweet skillet of vegetables that complements a wide range of mains.
Beyond serving it as a side, this vegetable mixture easily becomes the centerpiece of a meal. Toss it with pasta—rotini works well—add crumbled Italian sausage and finish with grated Parmesan for a satisfying one-pan dinner. For a lower-carb bowl, serve the vegetables with shredded rotisserie chicken over steamed riced cauliflower and drizzle with a little balsamic glaze. If you want a hearty weeknight option, spread cooked veggies over store-bought naan or flatbread, top with a blend of shredded Italian cheeses and bake for an easy veggie flatbread.
Featured Ingredients
A few key ingredients make this recipe sing. See the full quantities in the recipe card below.
Sweet bell peppers: These bring color and natural sweetness. Sautéing intensifies their flavor and pairs them well with many proteins.
Onion: Start the onions first so they can soften and lightly caramelize, adding depth and savory sweetness to the mix.
Cremini mushrooms: Also called baby bella, creminis offer a pleasant earthiness that balances the sweeter vegetables. White mushrooms can be used instead if preferred.
Balsamic vinegar: A splash of balsamic adds acidity and sweetness; its sugars caramelize as it cooks, forming a light glaze that boosts the vegetables’ flavor.
Parsley: Fresh chopped parsley added at the end brightens the dish with color and a fresh, herbaceous note.
A Quick Look at Preparation
How to Make Sautéed Peppers, Mushrooms and Onions
These are the basic steps and a few tips; follow the full recipe card below for exact times and quantities.
Begin by slicing the peppers into thin strips. Cook the onions slowly until they are golden and sweet, then add garlic toward the end so it stays bright. Add the mushrooms next and brown them, allowing excess moisture to evaporate so they develop a rich color.
Stir in the peppers and cook until they soften. Finish with a splash of balsamic, cover briefly so flavors meld, then uncover and cook until the vegetables are very tender and lightly glazed. Sprinkle with parsley and serve.
What to Serve With Sautéed Peppers, Mushrooms and Onions
This simple yet flavorful vegetable side works with many dishes. Try it with:
Italian-inspired mains: The balsamic plays well with Italian flavors—serve alongside garlic-crust chicken, steak with garlic butter and peppers, or grilled fish.
Everyday proteins: The earthiness of the mushrooms and sweetness of the peppers pair nicely with roasted chicken thighs, pan-seared steaks or pork chops.
Sautéed Peppers, Mushrooms and Onions
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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
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Remove the stem, core and seeds from the peppers and slice lengthwise into thin strips. Set aside.
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Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until very soft and golden, about 7 to 8 minutes. Add the garlic and cook for another minute.
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Add the mushrooms, season with salt and pepper, and continue cooking, stirring occasionally, until their moisture has evaporated and they’re a rich golden brown, 6 to 8 minutes.
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Add the peppers, season again with salt and pepper, and cook, stirring frequently, until the peppers have softened, about 6 minutes.
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Add the balsamic, cover the pan, and cook an additional 6 to 8 minutes, stirring every minute or so so the vinegar glazes the vegetables.
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Remove the cover and cook 2 to 3 minutes longer, stirring often. The peppers should be very tender and sweet. Taste and adjust seasoning as needed.
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Transfer to a large bowl, sprinkle with chopped parsley and serve family-style.
Notes
- Toss the cooked vegetables with pasta (rotini is a good choice) and crumbled Italian sausage, top with grated Parmesan and serve.
- Serve the vegetable medley over steamed riced cauliflower with shredded rotisserie chicken for a lower-carb bowl, finishing with a drizzle of balsamic glaze.
- Top store-bought naan or ready-made flatbread with the cooked veggies and a blend of shredded Italian cheeses for a quick vegetable flatbread.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.