Sautéed Bell Pepper Salad

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5 minutes
4 minutes
Sautéed Bell Pepper Salad

Did you know Yellow Bell Peppers are sweeter than Green Bell Peppers?! They’re great for grilling, roasting, or sauteing, and their vibrant color makes them a great addition to salads and vegetable platters.
Try this Sautéed Bell Pepper Salad out and let us know what you think!


- 1/2 red bell pepper

- 1/2 yellow bell pepper

- 1 medium carrot

- 1/2 small red onion

- 2 cloves garlic, minced

- 2 tablespoons olive oil

- Salt & pepper to taste

- 1 tablespoon lemon juice - (from 1/2 of a lemon)

- 1 tablespoon fresh parsley leaves - chopped


1. Remove the seeds from the bell peppers. Peel the carrots. Thinly slice the bell pepper, carrots, and red onion. 

2. Heat the olive oil in a large pan over low heat, and add the minced garlic. Saute the garlic for 2-3 minutes, trying not to let the garlic brown. Add the sliced bell peppers, carrots, and onion to the pan and stir fry for about 1 minute, until the veggies are coated in the garlic oil and are warmed up. Season with salt and pepper.

Remove from heat and stir in lemon juice. Serve warm, garnishing with fresh parsley leaves.


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