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Sauteed Multi-Color Garden Peppers

This is the time of year that my garden Abounds with peppers I planted yellow, green and red peppers on purpose and now the beauty of the various colors is in full throttle!
Peppers can make a lovely and wholesome side dish especially when coupled with some mushrooms and onions.  Flavorful, easy to prepare, And full Of vitamins, I love serving this either along side a protein or adding some sausage for a one dish meal.  
If you don’t have a garden you can just snag a bag or two of the multicolored peppers from H-E-B.  
Organic is a good choice for peppers if you are striving to eat “clean”.  

So go ahead: pick a peck of peppers & sautée them up for dinner tonight!  Hint:  they really shine in a cast iron frying pan & you can serve them up straight from there.

Sauteed Multi-Color Garden Peppers

Course Side Dish


  • ¼ cup Texas Olive Oil
  • 1 tbsp garlic
  • 1 medium/large onion, chopped
  • 8 oz Baby Bella mushrooms, sliced
  • 4 cups loosely-packed 1/2" sliced Garden peppers
  • 1 tbsp chopped fresh basil (2 tsp dried)
  • 1 tsp fresh oregano leaves (1/2 tsp dried)
  • ½ tsp salt
  • 1 tsp Fiesta Coarse Black Pepper


  • Add oil to a skillet, heating for 30 - 45 seconds on Medium High heat
  • Add garlic and sauté for about 45 seconds
  • Add onion and sauté for about 2 minutes
  • Add remainder of ingredients and stir for about 6-8 minutes
  • Serve


  • This is one of those dishes that is best served immediately. You will be rewarded by the rich aroma.
  • You can easily make this a one-skillet meal by adding a ring or two of smoked sausage. (Depending on how much protein you desire)