Bold Flavor, Bold Colors
I discovered lemon pepper seasoning a few years ago. It has since been somewhere at the top of my list of must have ingredients in my kitchen. Lemon pepper is bright, citrusy (as is to be expected), but also has a little heat brought by the ground black pepper. Using colorful red, orange, and yellow bell peppers creates a colorful and completely appetizing dish. Sautéed bell peppers with lemon pepper seasoning is a great pairing: bold flavor, bold colors!
What You Need to Make Sautéed Peppers with Lemon Pepper
Bell Peppers – I chose three colors because I think they are visually interesting and gorgeous. Red, orange, and yellow bell peppers tend to be sweet, which is also what I like about these specific color peppers.
Lemon Pepper Seasoning – This is available pretty widely where I live. If you can’t find it, Tajin seasoning will provide a different flavor, but will get you the citrus and spice I’m looking for.
Olive Oil and Salt – Olive oil is my go-to for cooking, just a bit to coat the peppers and add flavor. A bit of salt to enhance the pepper’s natural flavor. Super simple, clean, and healthy!
How to Make Sautéed Bell Peppers with Lemon Pepper Seasoning
Liven up your next weeknight meal… within minutes you’ll have a refreshing side dish. First, wash the peppers. Cut in half and remove the stem and seeds. Next, cut each pepper into thin, but even strips.
In a large skillet, add olive oil. Add the pepper strips, then top with lemon pepper and sea salt. Give the peppers a toss to coat with the oil and seasoning. Heat the skillet over medium heat and cook the peppers for 5-7 minutes. Don’t stir the peppers for the first minute or so, to allow them to char a bit. Then stir and allow them to continue to cook.
I like my peppers to still have a little crunch, so after about 5-7 minutes, I consider them done. If you prefer them a little softer, continue to cook the peppers for an additional 4-5 minutes.
Tips, Tricks, and FAQs
- Sauté peppers and onions – Another great option is to add slices of sweet onions or red onions. Serve with chicken or steak and tortillas for a fajita feast.
- What to do with leftover veggie trays? This is one of a few great ways to use up peppers from trays, or even peppers that have started to age and wrinkle. They are still good to eat, just not as pretty. Use them in a sauté.
- How to store peppers? I prefer to keep the seeds and stems still on the half of the pepper I didn’t use. Include a slightly damp paper towel at the bottom of the storage container with the cut side facing into the towel. You’ll want to seal up the container airtight. If the bottom, or rim, of the pepper is a bit soft when ready to use, just cut that layer off and discard.
Sautéed Bell Peppers with Lemon Pepper Seasoning
Equipment
- cutting board
- paring knife
- measuring spoon
- large skillet
- tongs
Ingredients
- 1 Tablespoons olive oil
- 1 teaspoon lemon pepper seasoning
- 1/8 teaspoon sea salt
- 1/2 large red bell pepper
- 1/2 large yellow bell pepper
- 1/2 large orange bell pepper
Instructions
- Wash the peppers. Cut each in half, then remove the stem and seeds. Slice each pepper into thin even slices.
- In a large skillet, add the olive oil. Add the peppers to the oil. Sprinkle with the lemon pepper and sea salt. Mix the peppers in the oil and seasonings.
- Over medium heat, cook the peppers. Allow the peppers to cook without moving for the first minute or so, then stir them to flip them to the other sides. By letting them cook, they will get a beautiful char.
- Continue to let the peppers cook, stirring them occasionally, until they reach your desired doneness. I like my peppers to still have a little crunch, not to be completely soft. Cook time: 5-7 minutes. If you would like a softer pepper, continue to cook for an additional 5 minutes.
- Serve immediately.
