I remember the first time I made these sautéed bell peppers. I was trying to recreate a dish I had at a small Spanish tapas bar – that smoky, sweet flavor just lingered in my memory. Turns out, it’s incredibly easy to make at home. Don't be afraid to experiment with different types of bell peppers and seasonings to make it your own! For me, the key to getting it right is not rushing the process, letting the peppers develop a slight char for that extra bit of flavor. This dish is also perfect if you're wanting to get creative with new flavors!
My friend Sarah always talks about how she throws these peppers into her breakfast omelets. Another buddy of mine, Dave, swears by adding a spoonful to his lunchtime tacos. The versatility is part of what makes this recipe so appealing. Plus, it's a great way to sneak in some extra veggies. It's also a simple way to impress, and trust me, it always does! Oh, and if you are feeling brave, throw in a pinch of cayenne for a little heat!
Required Equipments
- Large Skillet
- Cutting Board
- Chef's Knife
- Mixing Spoon
Sauteed Bell Peppers with Smoked Paprika: Frequently Asked Questions
Sauteed Bell Peppers with Smoked Paprika
Quickly sautéed bell peppers with smoked paprika offer a vibrant, smoky-sweet flavor. This simple dish is perfect as a side or versatile ingredient for various meals, brining rich flavor to any meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Bell Peppers: Wash the bell peppers thoroughly under cold water. Pat them dry with a clean kitchen towel. This helps them to brown nicely in the pan.
- Slice the Bell Peppers: Using a sharp chef's knife, remove the stems, seeds, and membranes from the bell peppers. Slice them into strips about 1/4 inch thick. Aim for uniform slices to ensure even cooking.
- Prep the Garlic: Peel the garlic cloves and mince them finely. Mincing ensures the garlic flavor is evenly distributed throughout the dish. Be careful not to burn the garlic later on.
- Heat the Olive Oil: Place a large skillet over medium heat. Add the olive oil and let it heat up for about a minute. The oil should shimmer but not smoke. If it smokes, reduce the heat immediately.
- Add the Bell Peppers: Add the sliced bell peppers to the skillet. Spread them in a single layer as much as possible. This helps them to sauté evenly. Avoid overcrowding the pan, which can cause the peppers to steam instead of sauté.
- Sauté the Peppers: Sauté the bell peppers for about 5-7 minutes, stirring occasionally, until they start to soften and develop some color. They should still have a slight bite to them. If they start to brown too quickly, reduce the heat slightly.
- Add the Garlic and Smoked Paprika: Add the minced garlic and smoked paprika to the skillet. Stir well to combine with the bell peppers. Cook for another 1-2 minutes, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
- Season with Salt and Pepper: Season the bell peppers with salt and black pepper to taste. Start with a pinch of each and adjust as needed. Remember, you can always add more, but you can't take it away.
- Continue Sautéing: Continue to sauté the bell peppers for another 2-3 minutes, stirring occasionally, until they reach your desired level of tenderness. They should be slightly tender but still have a bit of a bite.
- Taste and Adjust: Taste the bell peppers and adjust the seasoning as needed. Add more salt, pepper, or smoked paprika to suit your taste preferences. A squeeze of lemon juice can also brighten the flavors.
- Serve Immediately: Remove the skillet from the heat and transfer the sautéed bell peppers to a serving dish. Serve them immediately as a side dish or as part of another recipe. Enjoy the vibrant colors and smoky flavor!
📝 Notes
🍎 Nutrition
Calories: 120 kcal
Protein: 1 g
Fat: 9 g
Carbohydrates: 10 g
Fiber: 3 g
Calcium: 20 mg
%3Amax_bytes(150000)%3Astrip_icc()%2F223382_chicken-stir-fry_Rita-1x1-1-b6b835ccfc714bb6a8391a7c47a06a84.jpg&w=3840&q=75)
