Best 9 Sweet Onion Red Bell Pepper Topping Recipes

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When summer begins to wind down, we welcome the cool and crisp autumn air, the vibrant colors of nature, and the promise of delicious seasonal produce. Among the many delights of the fall harvest, sweet onions and red bell peppers stand out with their natural sweetness and vibrant hues. If you're looking for a delectable way to enjoy these autumn gems, look no further than this curated collection of recipes for sweet onion and red bell pepper topping. From classic caramelized onions to roasted red pepper coulis, these toppings will add a burst of flavor and color to any dish.

Let's cook with our recipes!

SWEET ONION & RED BELL PEPPER TOPPING



Sweet Onion & Red Bell Pepper Topping image

As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Time 4h20m

Yield 4 cups.

Number Of Ingredients 9

4 large sweet onions, thinly sliced (about 8 cups)
4 large sweet red peppers, thinly sliced (about 6 cups)
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons celery seed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Steps:

  • In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARAMELIZED RED BELL PEPPERS AND ONIONS



Caramelized Red Bell Peppers and Onions image

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!

Provided by CROW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

  • 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.
  • If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

RED BELL PEPPER SAUCE



Red Bell Pepper Sauce image

Categories     Sauce     Pepper     Broil     Sauté     Low Carb     Low/No Sugar     Bell Pepper     Winter     Jalapeño     Shallot     Bon Appétit

Yield Makes about 2 1/3 cups

Number Of Ingredients 6

2 large red bell peppers
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeño chili, seeded, minced
1 cup low-salt chicken broth

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
  • Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

BELL PEPPERS & ONIONS TOPPING



Bell Peppers & Onions Topping image

Number Of Ingredients 5

1 onion
2 large red, yellow and/or orange bell peppers
1 tablespoon olive oil
Salt and pepper
4 small balls of fresh mozzarella cheese (optional)

Steps:

  • Thinly slice the onion. Halve and seed the peppers and cut them into very thin strips.
  • Heat the oil in a skillet on medium heat. Add the onions and cook, stirring often, until softened, 3 to 4 minutes. Add the peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add salt and pepper to taste. Serve warm or at room temperature on the baguette slices and top with thinly sliced rounds of fresh mozzarella.

RED PEPPER AND CARAMELIZED ONION SAUCE



Red Pepper and Caramelized Onion Sauce image

Make and share this Red Pepper and Caramelized Onion Sauce recipe from Food.com.

Provided by dicentra

Categories     Onions

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces cooked pasta
1/4 cup olive oil
1 large onion, sliced thinly
2 red bell peppers, cut into 1/4 inch strips
1 garlic clove, crushed
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Heat oil in a large heavy skillet over low heat; stir in onion.
  • Saute onion over low heat until very soft and golden, about 7 minutes.
  • Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
  • Stir in garlic; saute 1 minute.
  • Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.

Nutrition Facts : Calories 448.9, Fat 28.3, SaturatedFat 3.9, Sodium 9.6, Carbohydrate 47.4, Fiber 9.2, Sugar 8.3, Protein 5.2

RED PEPPER AND ONION RELISH



Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

SWEET RED PEPPER SAUCE



Sweet Red Pepper Sauce image

Provided by Pierre Franey

Categories     dips and spreads

Time 15m

Yield About 2 cups

Number Of Ingredients 9

1 large sweet red pepper
1 small red onion, about 1/4 pound
1 ripe red tomato, about 1/4 pound
1 teaspoon finely chopped hot green pepper or 1/4 teaspoon hot dried red pepper flakes
1 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
1/2 cup olive oil
2 teaspoons finely minced garlic
1/2 cup coarsely chopped chervil or half that amount of chopped parsley

Steps:

  • Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
  • Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about 3/4 cup.
  • Cut the onion into 1/4-inch cubes. There should be about 3/4 cup.
  • Cut the tomato into 1/2-inch cubes. There should be about 3/4 cup.
  • Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 83 milligrams, Sugar 4 grams, TransFat 0 grams

TOPPING OF PEPPERS AND ONIONS



Topping of Peppers And Onions image

Provided by Marian Burros

Categories     easy

Time 20m

Yield Enough for 3 slices of bruschetta

Number Of Ingredients 5

16 ounces whole onion or 14 ounces chopped ready-cut onion (3 1/3 to 3 1/2 cups)
2 teaspoons olive oil
20 ounces whole red, orange and/or yellow bell peppers or 18 ounces chopped ready-cut peppers (5 cups)
3 tablespoons balsamic vinegar
Freshly ground black pepper

Steps:

  • Chop whole onion; heat nonstick pan large enough to hold all the vegetables.
  • Add oil to pan; reduce heat to medium-high and saute onion until it begins to brown.
  • Wash, trim, seed and chop whole peppers; add peppers to onions, and continue cooking to soften peppers slightly.
  • Add vinegar; reduce heat; cover and simmer peppers until they are soft; season with pepper.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 13 grams

SWEET RED PEPPER SAUCE



Sweet Red Pepper Sauce image

Something a little different when you aren't in the mood for a tomato sauce. Can use to serve over pasta or rice.

Provided by Paul Elliott

Categories     Sauces

Time 50m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 10

3 cups red peppers (diced)
1/2 cup onion (diced)
2 garlic cloves (minced)
1/2 cup white wine
1 cup chicken broth
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon crushed hot chili pepper (or to taste)
2 tablespoons olive oil

Steps:

  • Heat oil in large sauce pan on med high heat.
  • Add onion, then garlic.
  • Stir about 1-2 minutes.
  • Add red pepper and stir around about 5 minutes.
  • Add wine, broth and spices.
  • Reduce heat and simmer about 20 minutes.
  • Pour out of pot to a blender/food processor.
  • Blend until smooth and return to pot.
  • Simmer 15 minutes.
  • Ready to serve.

Tips:

  • Choose the right onions. Sweet onions, such as Vidalia or Walla Walla, are best for this recipe because they have a mild, sweet flavor that pairs well with the red bell peppers.
  • Slice the onions and peppers thinly. This will help them cook evenly and quickly.
  • Use a large skillet. This will give the onions and peppers plenty of room to cook without overcrowding.
  • Cook the onions and peppers over medium heat. This will help them caramelize and develop a rich flavor.
  • Stir the onions and peppers frequently. This will prevent them from burning.
  • Season the onions and peppers with salt and pepper to taste.
  • Add the onions and peppers to your favorite dishes. They can be used as a topping for pizzas, tacos, burgers, or salads.

Conclusion:

Sweet onion and red bell pepper topping is a versatile and delicious way to add flavor to your favorite dishes. It's easy to make and can be used in a variety of ways. So next time you're looking for a quick and easy way to add some flavor to your meal, give this topping a try.

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