roasted peppers

Rainbow Pepper Saute Serves: 12


  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 6 red, yellow and/or orange bell peppers, seeded and cut into 2-inch slivers
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste

Cooking Instructions:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add onions and cook, stirring often, until softened, 3 to 5 minutes.
  • Add peppers; cook, stirring occasionally, until softened, 7 to 10 minutes.
  • Stir in oregano, salt and pepper; cover.
  • Cook, stirring occasionally and adjusting the heat as necessary so the mixture doesn’t burn, until the peppers are very tender, 15 to 20 minutes.
  • Serve warm or at room temperature.

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