Sautéed Peppers and Onions is a great side dish with grilled or fried meat dishes, especially Cuban Style Fried Pork. Cubanelle or Anaheim peppers bring a light amount of spicy heat to this dish and a beautiful yellow-green color too; the onion rings release their natural sweetness during cooking and really complement the peppers. The key to properly preparing this recipe is to keep the heat to medium and allow the peppers and onions to slowly cook down; too high a heat will brown or even burn the peppers and onions and yield very unsatisfactory results. You can enjoy Sautéed Peppers and Onions with a great many dishes, their versatile flavors are appropriate with pork, beef, chicken and even fish. Any leftover Sautéed Peppers and Onions will keep refrigerated for a day or two in a sealed container and are perfect reheated gently and served with eggs or added to your favorite sandwich.
Prep Time: 15 minutes, Total Time: 30 minutes. Serves 4.
Ingredients:
- 4 to 6 Cubanelle or Anaheim Peppers
- 1 large White, Yellow or Brown Onion
- ¼ cup Extra Virgin Olive Oil
- ½ tsp coarse Sea Salt
Preparation:
- Rinse the peppers, slice the stems off and discard. Slice the peppers into ¼-inch wide rings, removing seeds and place in a bowl.
- Peel and trim the onion and slice into thin ¼-inch wide rings to yield 1 ½ cups; place in the bowl with the sliced peppers.
- Pour the extra virgin olive oil into a wide, deep frying pan over a medium-high heat. When the oil is hot and shimmering, add the sliced peppers and onions to the frying pan and sprinkle with the sea salt.
- Lower the heat to medium and sauté the peppers and onions, uncovered, until they soften and begin to brown a bit.
- Cover, remove from the heat and keep warm.
- Serve Sautéed Peppers and Onions in a deep serving bowl.
