Garlic and Herb Sautéed Bell Pepper Strips

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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John Mitzewich
Updated 11/02/20
Garlic and Herb Sautéed Bell Pepper Strips Appetizer Recipe

 The Spruce 
Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
83 Calories
5g Fat
8g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 83
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 43mg 2%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Protein 2g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This garlic and herb sautéed bell pepper recipe can be used to create an appetizer or a colorful vegetarian side dish, or included in an antipasto platter. The bell pepper strips cook up quickly and are at their best paired with the garlic and herbs.

There's no better way to enjoy fresh bell peppers than to simply sauté them on the stovetop. Whether you have a bounty from your garden or couldn't resist the colorful selection at the grocery store, cooking bell peppers accentuates their natural sweetness. They take mere minutes to cook, making this sautéed pepper recipe a great way to enjoy the nutritious summer vegetable.

Ingredients

  • 3 tablespoons olive oil
  • 2 large red bell peppers (seeded and cut into 1/2-inch strips)
  • 2 large yellow bell peppers (cut into 1/2-inch strips)
  • 2 cloves garlic (finely minced)
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 1 tablespoon ​red wine vinegar
  • 1 tablespoon fresh basil (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • Garnish: toasted​ Italian bread

Steps to Make It

  1. Gather the ingredients.

    Ingredients for making garlic and herb sautéed bell pepper strips
     The Spruce

  2. In a large skillet, heat the olive oil over high heat.

    Oil heating in a skillet
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  3. Add the pepper strips, and sauté for 4 to 5 minutes or until the peppers begin to soften.

    Sautéing red and yellow pepper strips
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  4. Turn down the heat to low and add the garlic, salt, and pepper. Sauté for 2 minutes more.

    Pepper strips sautéing with garlic, salt, and pepper
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  5. Turn off the heat and add the vinegar, basil, and parsley. Toss to combine.

    Fresh herbs added to the sautéed bell pepper strips
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  6. Transfer to a bowl and allow to cool to room temperature.

    Garlic and herb sautéed bell pepper strips in a bowl
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  7. Toss again, adjust the seasoning, and serve with toasted bread if desired.

    Ready to serve garlic and herb sautéed bell pepper strips
     The Spruce

Tips

  • High in vitamin C and fiber, healthy bell peppers come in a wide variety of colors besides the old standby green. While there's not much difference in taste, a yellow or red bell pepper can add a splash of color to your recipe, which is a nice addition to this particular dish.
  • Bell peppers are labeled a "sweet pepper." They are not spicy like many other peppers and instead are mild and have a natural sweetness.
  • For any recipe, choose bell peppers that are firm with smooth skins. Avoid purchasing bell peppers that have bruises, soft spots, or wrinkles, since they are past their prime. 
  • The easiest way to prep your peppers is to cut them in half and pull the halves apart. Take out and discard the seeds, stem, and inner membranes (the white parts). You could also core your peppers if you're planning to stuff them, but for the purposes of this recipe, it's easier to halve them and chop them up than to scoop out the innards from the top.
  • Always rinse peppers well before cutting into strips or chopping. Avoid overcooking peppers. Unless your recipe calls for charring, the taste of burnt peppers is very different (and less appetizing) than the flavor of their natural sweetness.

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