Sautéed Bell Peppers with Balsamic Glaze

These Sautéed Bell Peppers with Balsamic Glaze are sweet, tangy, and bursting with flavor. Fresh yellow and red peppers are caramelized with sugar, then finished with a splash of balsamic vinegar for a glossy, flavorful coating. They make a perfect side dish for grilled meats, roasted chicken, or vegetarian mains, and are ready in just 15 minutes.

What Are Sautéed Bell Peppers?

Sautéed bell peppers are fresh peppers quickly cooked in olive oil over high heat until tender and lightly caramelized. In this version, sugar and balsamic vinegar are added to create a glossy glaze with a delicious sweet-and-sour flavor.

Why Everyone Will Love This Recipe

• Quick and easy—ready in under 20 minutes.
• Balanced sweet and tangy flavors that pair with many dishes.
• Naturally vegan and gluten-free.
• Can be served warm or at room temperature.
• Great for weeknight dinners or holiday spreads.

Cooking Tips

1. Use a mix of red and yellow peppers for sweetness and color contrast.
2. Cook over high heat to get a slight char while keeping the peppers tender.
3. Add balsamic vinegar after caramelizing the sugar to prevent bitterness.
4. Garnish with fresh parsley for a bright finish.
5. Serve immediately for the best texture.

Frequently Asked Questions

Can I Use Green Bell Peppers?

Yes, but they have a slightly more bitter flavor compared to red or yellow peppers.

Can I Make This Without Sugar?

Yes—skip the sugar for a more savory dish, though it will be less caramelized.

What Dishes Pair Best with Sautéed Peppers?

They pair perfectly with grilled steak, roast chicken, pasta, or even on top of bruschetta.

Can I Add Onions?

Absolutely—sliced onions add extra sweetness and texture.

Can I Make These Spicy?

Yes—add chili flakes or fresh chopped chili while sautéing.

How to Freeze

Sautéed bell peppers can be frozen for up to 2 months. Let them cool completely before transferring to a freezer-safe bag or container, pressing out as much air as possible. For best results, freeze in portion sizes so you can thaw only what you need. Defrost in the refrigerator overnight and reheat in a skillet with a drizzle of olive oil to refresh their flavor and texture.

How to Store

Store cooled sautéed bell peppers in an airtight container in the refrigerator for up to 3 days. Serve cold or gently reheat in a pan.

How To Make Sautéed Bell Peppers

Step 1

Step 1

Prep the Peppers:
Wash, dry, and cut into long strips.

Prep the Peppers:
Wash, dry, and cut into long strips.

Sauté:
Heat olive oil in a large pan. Add peppers and sauté over high heat until tender.

Caramelize:
Add sugar, stir until melted, and let peppers caramelize.

Step 2

Step 2

Sauté:
Heat olive oil in a large pan. Add peppers and sauté over high heat until tender.

Deglaze:
Pour in balsamic vinegar and cook until it evaporates.

Serve:
Transfer to a serving dish and sprinkle with chopped parsley.