Balsamic Peppers and Onions Recipe - Cookin Canuck (2024)

Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 8 Comments

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This balsamic peppers and onions recipe is so easy and versatile that we often make a double batch and store the leftovers in the freezer for another meal. Serve them on sausage, chicken or even pizza. 94 calories and 1 Weight Watchers SP
Balsamic Peppers and Onions Recipe - Cookin Canuck (1)

This balsamic peppers and onions recipe is one of the stars of our summertime menus, but transitions well to fall and winter dishes, too. In the summertime, the boys put in their favorite request regularly: Grilled chicken sausages on toasted buns. My husband and I always add our two cents: Topped with sautéed peppers and onions.

Once the colder weather hits, we use these balsamic vegetables to top chicken or pork chops, or even to stir into soups and stews.

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.

Balsamic Peppers and Onions Recipe - Cookin Canuck (2)

These are the main components for this recipe (including affiliate links)…

  • Onions: For caramelized onions, I like to use yellow onions or sweet onions, such as Vidalia or Walla Walla. Any of those will work.
  • Peppers: I used a combination of red and orange bell peppers. Feel free to use any sweet peppers - red, yellow or orange - or a combination of the three. Remove the membranes and seeds and thinly slice the peppers.
  • Balsamic vinegar: While you don't need a 50 dollar bottle of balsamic vinegar for this recipe, I also would avoid the cheapest grocery store brand because the taste of the 3 dollar brands can be quite astringent. A decent, middle of the road balsamic should do the trick.
  • Seasonings: Dried oregano, kosher salt and ground pepper are all you need. Switch things up with some crushed rosemary or dried thyme, if you prefer.

Balsamic Peppers and Onions Recipe - Cookin Canuck (3)

What to serve with 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!

Balsamic Peppers and Onions Recipe - Cookin Canuck (4)

How to freeze cooked peppers and onions:

  • Let the peppers and onions cool to room temperature. Line one or multiple baking sheets with parchment or waxed paper. Arrange the vegetables in small flat portions on the lined baking sheets and transfer to the freezer.
  • Once frozen, peel the frozen vegetables off of the parchment or waxed paper and transfer to a resealable freezer bag or to glass freezer containers (affiliate link).
  • Freeze for up to 3 months.

Other recipes with caramelized onions:

{Cookin' Canuck}
{Cookin' Canuck}
Whole Wheat Caramelized Onion Bacon Pizza {Eat Good 4 life}
Skillet Chicken with Grapes & Caramelized Onions {Pinch of Yum}

Printable Recipe

Balsamic Peppers and Onions Recipe - Cookin Canuck (5)

Balsamic Peppers and Onions Recipe

This balsamic peppers and onions recipe is so easy and versatile that we often make a double batch and store the leftovers in the freezer for another meal. Serve them on sausage, chicken or even pizza. 94 calories and 1 Weight Watchers Freestyle SP

4.50 from 2 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 3 Cups

Calories: 94.3kcal

Author: Dara Michalski | Cookin' Canuck



  • 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.


Weight Watchers Points: 1 (Freestyle SmartPoints), 2 (Points+)


Serving: 0.5Cup | Calories: 94.3kcal | Carbohydrates: 13g | Protein: 1.3g | Fat: 4.6g | Saturated Fat: 0.6g | Sodium: 102.1mg | Fiber: 2.3g | Sugar: 5g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This was originally posted on September 8, 2016 and was updated on September 24, 2019.

Balsamic Peppers and Onions Recipe - Cookin Canuck (6)

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to and affiliated sites.

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Reader Interactions


    Leave a Comment

  1. Kim | Unrefined RD

    Thanks for the shout out, Dara! These onions and peppers look absolutely divine by the way! I could put those on anything 🙂


  2. Sabrina

    Balsamic is one of my favorite flavors! This looks like a side I would really enjoy!


  3. Cathy Trochelman

    What a perfect addition to SO many delicious meals!


  4. Joanie @ ZagLeft

    I'm thinking of all the foods I would love this on. We grill chicken and steak often, what a great topping this would be.


  5. Roxana

    There are no burgers or steaks in your house without a high pile of sauteed bell peppers and onions. I have not tried balsamic, but can't wait to try next time!


  6. Justine | Cooking and Beer

    I'm thinking this would be perfect on a sausage sandwich! Looks amazing!


  7. Becky Hardin | The Cookie Rookie

    This is something that I would have with my steak


  8. Sheena

    Oh my goodness! I love balsamic everything and this looks fabulous!! I'd love them on a hot dog!


Balsamic Peppers and Onions Recipe - Cookin Canuck (2024)


Do you cook onions or peppers first? ›

Cook for 1-2 minutes. Note we like to start cooking the pepper first (before the onion) because it takes longer for pepper to cook down to the same softness. Add the onion to the same pan and continue cooking for another 3-4 minutes until it's just starting to soften. Add salt and pepper to taste.

Can you cook peppers and onions ahead of time? ›

Can I Make Sautéed Peppers & Onions Ahead? Yes! Cook then refrigerate them for up to 4 days.

How do you make frozen peppers and onions not soggy? ›

To avoid ending up with soggy peppers and onions, it's important to cook them over high heat. This helps to quickly evaporate the excess moisture and retain their crispness. Additionally, avoid overcrowding the pan or baking sheet when cooking to allow for proper browning.

Can you freeze cut up peppers and onions? ›

Onions, peppers, celery and herbs can also be frozen. There's not much advantage in freezing vegetables with a high moisture content – this includes cucumbers, cabbage, radishes, mushrooms and lettuce, which would be waterlogged and mushy once thawed. Blanching is helpful.

How long are sauteed onions and peppers good for? ›

How to Store Peppers and Onions. Sauteed peppers and onions last about 5 days in the refrigerator when stored in an airtight container. They can also be frozen in an airtight container or freezer-safe bag for up to 4 months.

Do peppers and onions do well together? ›

Onions don't take up a lot of room above the ground, and can deter many common insect pests in the garden, such as aphids, slugs, and cabbage worms, making them a good companion plant for peppers.

Are sauteed onions and peppers good for you? ›

And if you're going to eat peppers, why not fry them up with some onions? Peppers are very nutritious and don't have a lot of calories. They also have a ton of dietary fiber. Also, bell peppers are an excellent source of vitamins and minerals.

How long do sautéed peppers last in the fridge? ›

Leftover cooked bell peppers that are stored in an airtight container will last for about three to four days in the refrigerator, according to the USDA's Food Safety and Inspection Service. In this case, the color of the pepper will not change how long it lasts.

Do cooked peppers and onions need to be refrigerated? ›

Leftover cooked peppers should be stored in an airtight container and will last 3-4 days in the fridge.

Should you thaw frozen peppers before cooking? ›

Frozen peppers should be added to hot dishes instead of recipes that use them raw. This is because they can get mushy when they thaw. To prevent soggy dishes, only use frozen peppers in hot recipes like soups, stir fries, casseroles, and sautéed vegetables. You should add them directly to the dish from frozen.

Why are my peppers soggy after freezing? ›

Drain the water: Frozen peppers may be watery if you skip this step! Lay your peppers out on a paper towel to remove excess moisture brought about in the freezing process. Throw into cooked dishes: They don't need long to cook, so put them in at the end of a stir-fry for example.

Should you defrost frozen peppers before cooking? ›

Bell peppers that have been frozen work great in cooked dishes. They can be used as a direct substitute for fresh bell peppers in those recipes and don't need to be thawed before using. Just make sure to add a few extra minutes of cooking time.

Is it better to freeze onions and peppers raw or cooked? ›

Not only do onions freeze exceptionally well, it truly is as easy as chopping them up and chucking them in the freezer. There is no need to cook them first, unless, of course, you'd like to be able to quickly add the depth of flavor that caramelized onions provide to a dish.

Are frozen chopped onions any good? ›

Frozen onions are perfect for use in soups, stews, sauteeing with vegetables – just about any cooked application. You don't even have to thaw them! Onion Tip: Freezing changes their texture, so we don't recommend using frozen onions in fresh dishes like salsa or potato salad.

How long do raw peppers and onions last in the fridge? ›

They are super easy to keep in the fridge. they'll last for about a week to 10 days if they're fresh. However, they are one of the simplest veggie to freeze! I wash them, cut them in strips, or dice them up, put them in a freezer bag and just throw them in the freezer.

Should I saute onions and peppers for chili? ›

Before you add any liquid to your chili, make sure your vegetables (onions, bell peppers, garlic, etc.) are softened and the meat (ground beef, turkey, short ribs, or chicken) is well seasoned and browned on the outside. The meat and vegetables will continue cooking once you add the liquid and let the chili simmer.

What order do you saute? ›

Start with the hardest vegetables first, such as sweet potatoes, carrots, or cauliflower. Onions also need quite a while to cook, whereas zucchini and squash need less time, and garlic needs even less. Next, check out this video on how to stir fry to make the best crisp vegetables with a flavorful sauce!

Do you saute tomatoes or onions first? ›

Add onions and saute over medium heat until they begin to soften and start to brown slightly, about 5 minutes (depends on the size of your onions, though!) Add tomatoes, and reduce heat to medium low. Add more broth if pan looks dry. When tomatoes have begun to soften, add spices, stirring to distribute evenly.

Do you Precook onions and peppers for pizza? ›

Scatter thinly sliced raw onions over your pie and they'll probably cook through, but you'll be missing the chance for an easy pizza enhancer. Mellow the sharp, pungent bite of yellow onions by caramelizing, or slowly cooking them until softened and fragrant over low heat.


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