Best 4 Braised Peppers And Onions Recipes

Braised peppers and onions is a classic dish that can be enjoyed as a main course or a side dish. This versatile recipe is a great way to use up leftover vegetables and can be easily adapted to suit your dietary needs. Whether you prefer a spicy kick or a milder flavor, there are endless variations on this dish to explore. So grab your skillet and get ready to create a delicious and satisfying meal.

Here are our top 4 tried and tested recipes!

BRAISED PEPPERS AND ONIONS

Braised Peppers and Onions image

This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.

Provided by J. Kenji López-Alt

Categories condiments, one pot, vegetables

Time 30m

Yield About 3 cups

Number Of Ingredients 7

Ingredients

2 tablespoons grapeseed, vegetable or canola oil
3 large bell peppers (a mix of colors), stemmed, seeded and thinly sliced
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 tablespoons ground cumin
2 dried bay leaves
Kosher salt and black pepper

Steps:

Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

BRAISED FENNEL WITH ONIONS AND PEPPERS

Braised Fennel With Onions and Peppers image

A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.

Provided by justcallmetoni

Categories Onions

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
4 cups thinly sliced fennel bulbs (about 1/4-3/8 inch thick)
2 1/2 cups sliced onions (half moons)
1 cup red bell pepper, strips
3/4 cup fat free chicken broth or 3/4 cup water
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon fresh coarse ground black pepper
1 -2 garlic clove, minced
2 -3 tablespoons thinly sliced basil
1 1/2 tablespoons chopped fennel leaves

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)

Ropa Vieja (Braised Beef, Peppers, and Onions) image

A Cuban recipe. Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine. Found at epicurious.com.

Provided by evelynathens

Categories Stew

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 29

Ingredients

3 lbs skirt steaks or 3 lbs flank steaks, trimmed
2 quarts water
2 carrots, chopped coarse
1 large onion, chopped coarse
2 celery ribs, chopped coarse
1 bay leaf
3 garlic cloves, crushed lightly
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon whole black peppercorn
2 green bell peppers, cut into 1/4-inch strips
1 red onion, cut into 1/4-inch strips
4 tablespoons olive oil
14 -16 ounces canned whole tomatoes, with juice, chopped
3 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 red bell peppers, cut into 1/4 inch strips
2 yellow bell peppers, cut into 1/4 inch strips
1 cup frozen peas, thawed
1/2 cup Spanish olives with pimento, drained and halved
2 tablespoons olive oil
2 teaspoons cumin seeds
1/4 teaspoon saffron, crumbled
2 cups unconverted long-grain rice
4 cups water
3/4 teaspoon salt

Steps:

To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
Serve ropa vieja with yellow rice.
To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

BRAISED BEEF, PEPPERS AND ONIONS: ROPA VIEJA

Braised Beef, Peppers and Onions: Ropa Vieja image

Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.

Provided by Food Network

Categories main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 16

Ingredients

5 tablespoons olive oil
3 pounds skirt or flank steak, cut into large pieces
2 bay leaves
1/2 onion, peeled and studded with 4 whole cloves
Kosher salt and freshly ground black pepper
2 green bell peppers, seeded and thinly sliced
2 red bell peppers, seeded and thinly sliced
3 garlic cloves, roughly chopped
1 red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons tomato paste
1 (14 to 16-ounce) can whole tomatoes with juice, chopped
1/2 cup pimiento-stuffed Spanish olives, drained and halved
1 cup frozen peas, thawed
Serving Suggestion: White rice

Steps:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper and cook, turning once, until well browned.
Transfer the steak with 1 bay leaf and the clove-studded onion to a large pot, with a tight-fitting lid, and cover with water by 1 inch. Bring to a boil, lower the heat, and simmer, covered, until tender, about 1 1/2 hours. Remove from the heat and cool the meat in the liquid for about 30 minutes. Transfer meat to a platter and cover, to keep warm. Reserve 2 cups of the cooking liquid. (Stew may be made up to this point 1 day ahead.)
Meanwhile, return the skillet to medium-high heat and heat the remaining 3 tablespoons oil. Add the remaining bay leaf, peppers, garlic, onion, oregano, and cumin and cook, stirring, until softened and fragrant, about 8 minutes. Add the tomato paste and cook, stirring, until dark red, about 1 minute more. Add the 2 cups reserved liquid, tomatoes, and olives and bring to a boil. Lower the heat and simmer until slightly thickened, about 10 minutes.
While the vegetables are cooking, pull the steak into shreds. Add the steak and peas to the vegetable mixture and cook, stirring, until just heated through. Season with salt and pepper, to taste. Serve with white rice.

Tips:

Choose the right peppers: Bell peppers are the most common type of pepper used in this dish, but you can also use other types of peppers, such as poblano peppers, Anaheim peppers, or even jalapeño peppers (if you like it spicy!). Look for peppers that are firm and have a deep color.
Cut the peppers evenly: This will help them cook evenly. Cut the peppers into strips or chunks, depending on your preference.
Don't overcrowd the pan: If you overcrowd the pan, the peppers will steam instead of sautéing. Cook the peppers in batches if necessary.
Cook the peppers until they are tender: This may take 10-15 minutes, depending on the type of pepper and how thick you cut it.
Add the onions: Once the peppers are tender, add the onions and cook until they are softened. This will take about 5 minutes.
Add the garlic and spices: Once the onions are softened, add the garlic and spices and cook for 1-2 minutes, or until fragrant.
Add the tomatoes: Once the garlic and spices are fragrant, add the tomatoes and cook for 5-10 minutes, or until they are softened and starting to break down.
Add the vinegar and honey: Once the tomatoes are softened, add the vinegar and honey and stir to combine.
Simmer the peppers and onions: Bring the mixture to a simmer and then reduce the heat to low. Simmer the peppers and onions for 15-20 minutes, or until they are heated through and the flavors have melded.
Serve: Serve the braised peppers and onions over rice, quinoa, or your favorite grain. You can also serve them as a side dish or appetizer.

Conclusion:

Braised peppers and onions are a delicious and versatile dish that can be enjoyed in many different ways. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy side dish or appetizer, give braised peppers and onions a try!