Plethora of Bell Peppers

Bursting with vibrant colors and bold Mediterranean flavors, "Plethora of Bell Peppers" is a quick and healthy dish that's as versatile as it is delicious. Featuring a medley of red, yellow, green, and orange bell peppers sautéed with sweet red onion and fragrant garlic, this recipe is seasoned to perfection with smoky paprika, earthy oregano, and a zesty hint of lemon juice. Ready in just 35 minutes, this one-pan wonder is perfect as a vegetarian main paired with rice or quinoa, or as a flavorful side dish for your favorite grilled proteins. Fresh parsley adds a finishing touch, making it an irresistible choice for weeknight dinners or meal prep. Perfectly balanced, gluten-free, and easy to make, this recipe is a celebration of wholesome ingredients and bold seasoning!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large Red bell peppers
• 2 large Yellow bell peppers
• 2 large Green bell peppers
• 2 large Orange bell peppers
• 1 large Red onion
• 3 cloves Garlic cloves
• 3 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 1 tablespoon Lemon juice

Directions

Step 1

Wash and pat dry all the bell peppers. Slice each one into thin strips, discarding the seeds and stems.

Step 2

Peel and thinly slice the red onion into long strips.

Step 3

Mince the garlic cloves finely and set aside.

Step 4

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 5

Add the sliced red onion to the skillet and sauté for 3-4 minutes until softened and slightly translucent.

Step 6

Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 7

Toss in the sliced bell peppers and stir well to combine with the onions and garlic.

Step 8

Sprinkle the dried oregano, smoked paprika, salt, and black pepper over the vegetable mixture. Stir to evenly distribute the seasonings.

Step 9

Cover the skillet with a lid and cook for 8-10 minutes, stirring occasionally, until the bell peppers are tender but still slightly crisp.

Step 10

Remove the lid and cook for an additional 2-3 minutes, allowing any excess liquid to evaporate.

Step 11

Turn off the heat and stir in the fresh parsley and lemon juice for a burst of freshness.

Step 12

Serve warm as a vegetarian main with rice, quinoa, or bread, or use as a side dish for grilled meats or tofu.

Nutrition Facts

Serving size	(1737.7g)

Amount per serving	% Daily Value*
Calories	881.5

Total Fat 46.3g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2412.6mg	0%
Total Carbohydrate 107.2g	0%
Dietary Fiber 30.2g	0%
Total Sugars 60.9g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 209.7mg	0%
Iron 8.3mg	0%
Potassium 3457.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 7.7%

Carbs: 46.8%