Caramelized Red Bell Peppers and Onions Recipe -
Caramelized Red Bell Peppers and Onions Recipe
  • READY IN 40 mins

Caramelized Red Bell Peppers and Onions

Recipe by  

"This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
  2. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2014

Simply delicious! This is so easy to make and it always turns out good. I use a combination of red and green peppers, red and vidalia onion for color and flavor but no matter what you use or your preference you're bound to have a great outcome. I also use the optional wine - red or white whatever I have on hand and I never have any shortage of that! The herbs always give it a nice touch whether you use fresh or dried but just a bit so as to not overpower the veggies. This was perfect with grilled Italian sausage and crusty rolls for a quick and easy dinner!

Most Helpful Critical Review
Jul 24, 2003

Disappointed with the overall flavour. I had to add A LOT more basil and salt and pepper just to take away the blandness. It definitely needs something else to give it some life.

Feb 07, 2005

This is wonderful!! I have made this dish at least 4 times since I got a new grill pan for Christmas. I can not believe the flavors. I have served this with Italian Sausage in sandwiches, and with grilled chicken and porkchops. Its a wonder there's any left, I pick onions out of the pan while they're cooking! I have used a little balsamic vinegar instead of wine, also a little chicken broth if I need a little more moisture. Experiment with your herbs - this is very adaptable.

Jul 24, 2003

Everytime we have (any) steak, my husband requests nothing other than onions & mushrooms (either sauteed or grilled..whatever) and since he LOVES red bell peppers, I decided to give this a try. I made it per recipe, but threw in 4 semi-chopped, portabella mushrooms. Not only did it smell great (I mean the dog sat & starred at me with his tail wagging) while cooking, but tasted great as well! I sprinkled a little garlic powder just for the heck of it (I didn't add the raisins). Thanks Crow, for the tasty steak topper!

Jun 23, 2010

We have this often - Hubs is particularly fond of this side dish, particularly with a grilled steak, and it always adds such great color and interest to the dinner plate. I generally use a mix of colored bell peppers and minced garlic as well - I omitted the basil (because I forgot to use it) and didn't use the optional wine. This time I added half of a minced jalapeno pepper, basically to use it up - while it doesn't provide any heat (unless you were to include the seeds and membrane) it did add a nice punch of color.

Jan 30, 2005

I love this recipe! I had bought some mini red, orange and yellow bell peppers at the store and I was looking for a recipe on the site and I found this one. I didn't have any red onions so I just used yellow ones. I wasn't sure how many peppers to cut up because they ranged in sized from a banana to a chili pepper. I also used more than a pinch of salt,pepper and basil. Then I added two pinches of fresh minced garlic. I baked some boneless pork chops in the oven with salt pepper and a tiny pinch of fresh minced garlic. Then I drizzled some extra virgin olive oil on top and when they were done I served them with the peppers on top. OH MY GOSH! As we ate this dish we couldn't imagine the peppers tasting better on anything else. Crow, you have a winner here with me. I wonder how some toasted pine nuts on top would be.

Jan 29, 2006

I liked this recipe alot. The red wine gives it a nice little kick. I accidently bought a yellow onion but it still came out just as good. The whole house was fuming with the sweet scent of the bell peppers. I threw in yellow bell peppers as well for more color. I'm definitely going to make this again.

Jul 30, 2005

Instead of dried basil, I used 2 Tblsp fresh basil added just a few minutes before cooking was complete. Cooked only about 15 min after adding wine so peppers still had some body...would be too mushy if cooked for 30 min. Wonderful flavor.


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  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 13 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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