Peppers, Onions, and Mushrooms – An Easy Vegetable Side Dish Recipe

Peppers, onions and mushrooms, oh my! My absolute favorite vegetable side dish (Oh, heck, I could make this a main dish!) is peppers, onions and mushrooms sauteed together in butter, seasoned with garlic, paprika and turmeric and sprinkled with Himalayan pink salt.

Pin This Recipe for Later

Peppers, Onions, and Mushrooms Are a Versatile Vegetable Side Dish

Sauteed peppers, onions, and mushrooms go great with a number of main dishes. They go well with steak or chicken fajitas. They make an excellent omelette with chicken or duck eggs. Peppers, onions, and mushrooms are delicious over rice or in a homemade tortilla.

While this recipe focuses on sauteing peppers, onions, and mushrooms there are many other ways to prepare this delicious combination of veggies. Of course, peppers, onions, and mushrooms make excellent skewer veggies for the grill.

Sauteed Peppers, Onions, and Mushrooms Recipe

This is such an easy recipe that you really don’t need to follow a recipe to make it. You really can’t mess it up. Just add things to taste and enjoy being a pinch-of-this-and-a-little-bit-of-that cook for one meal!

Oh, okay. I’ll give some general instructions. I can at least tell you how much of this and that I used, but that’s it! The rest is up to you!

Here’s the recipe. (Scroll down to print this recipe.)

Ingredients

2 tbsp butter (olive oil or avocado oil works, too)
1 small white, yellow, or, purple onion, sliced into thin strips OR diced
1/2 of a green bell pepper, sliced into strips
1/2 of a red bell pepper, sliced into strips
1/2 of an orange bell pepper, sliced into strips
8 oz package of baby bella mushrooms, sliced
1 tsp of Real Salt
1 tsp garlic powder
1/2 tsp paprika powder
1/4 tsp turmeric powder
fresh ground pepper to taste

Instructions

Add butter to a pan preheated over medium heat.
When the butter is melted add all of the veggies to the pan.
Add the garlic, paprika, turmeric, salt, and pepper.
Saute until the onions are translucent, the peppers are cooked, but still bright, and the mushrooms are soft.
Before eating I drizzled on a bit of olive oil or avocado oil. You can never have too much healthy fat.

I love this combo of veggies and the kids love it, too. You can add various spices to make it go with different dishes, as well. For fajitas, add cumin. For a curry, add curry powder. Those are just two examples.

Wait – What About Those Extra Pepper Halves?

Wondering what to do with those leftover pepper halves? Cut them into strips and freeze them.

If I’m not growing them myself that year, I buy lots of bell peppers during the summer months when they are really inexpensive and slice them into strips. The best way to freeze them is to put them on a baking sheet in a single layer until frozen and then store them in a gallon ziploc bag.

Honestly, I usually just dump them in the bag before freezing because I’m lazy busy that way. If you do it my way you’ll have to smack the bag on the counter a couple of times to loosen the strips before cooking them.

Print This Recipe

Peppers, Onions and Mushrooms

Print Recipe

Ingredients

2 tbsp butter olive oil or avocado oil works, too
1 small white yellow, or, purple onion, sliced into thin strips OR diced
1/2 of a green bell pepper sliced into strips
1/2 of a red bell pepper sliced into strips
1/2 of an orange bell pepper sliced into strips
8 oz package of baby bella mushrooms sliced
1 tsp of Real Salt
1 tsp garlic powder
1/2 tsp paprika powder
1/4 tsp turmeric powder
fresh ground pepper to taste

Instructions

Add butter to a pan preheated over medium heat.
When the butter is melted add all of the veggies to the pan.
Add the garlic, paprika, turmeric, salt, and pepper
Saute until the onions are translucent, the peppers are cooked, but still bright, and the mushrooms are soft.