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.
Sautéed Peppers and Onions
