Sautéed Peppers and Onions (Meal Prep + Freezer-Friendly)
The universal side dish: sauteed peppers and onions built to mix and match with anything else in the freezer. This makes six portions for meal prep with Souper Cubes and ready to mix-and-match with whatever dinner you've got planned.
Servings: 6 servings (1 cup each)
Calories: 131kcal
Equipment
- Freezer-safe bags or containers
- Permanent marker or freezer labels
- Vacuum Sealer optional
Ingredients
apple cider vinegar
- 3 tablespoons olive oil divided
- 6 large bell peppers mixed colors, seeded and sliced into ½ to ¾ inch strips
- 1 large sweet onion sliced into ½ to ¾ inch strips
- 1 large red onion sliced into ½ to ¾ inch strips
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional
- 1 tablespoon apple cider vinegar
- kosher salt to taste (see note)
Instructions
Slice
- Slice the bell peppers and onions about ½ to ¾ inch wide, slightly thicker than you'd normally cut them.
First Batch
- Heat a large skillet over medium-high heat. Add half the olive oil and let it heat about 30 seconds. Add half the peppers, half the onions, and half the salt. Cook 3 to 4 minutes, stirring often, until the vegetables start to soften but still hold their shape. Transfer to a sheet pan.
Second Batch
- Repeat with the remaining oil, peppers, onions, and salt. Cook 3 to 4 minutes, stirring often, until the second batch is slightly softened.
Combine and Season
- Return the first batch to the skillet. Add the black pepper and red pepper flakes if using. Cook 1 to 2 minutes, tossing well, until the seasoning coats everything.
Finish with Vinegar
- Add the apple cider vinegar and toss about 30 seconds. Remove from heat.
Serve Fresh or Freeze
- If you're eating tonight, stop here. Serve the peppers and onions warm, straight from the skillet. Everything from this point on is for the freezer.
Cool
- Spread the peppers and onions on a parchment-lined sheet pan in an even layer. Cool 20 to 30 minutes before portioning. Spreading them out helps steam escape so the frozen portions don't turn watery later.
Portion
- Fill 1-cup silicone molds with about 1 cup of peppers and onions each. Pack lightly, leaving a little space at the top so the lid closes cleanly. Makes 6 portions.
Freeze
- Freeze the portions in the molds for about 4 hours, or until solid.
Bag and Label
- Once solid, pop the portions out of the molds. Transfer to freezer-safe bags or containers, press out as much air as possible, and label with the date and recipe name. Freeze for up to 3 months for best texture.
Reheat From Frozen, Stovetop (Best Texture)
- Add the frozen portion directly to a dry skillet over medium-high heat. Cook uncovered, stirring frequently, until the weeping water boils away and the vegetables are hot, 3 to 5 minutes. Remove from heat and salt to taste.
Reheat From Frozen, Microwave
- Place 1 frozen portion in a microwave-safe bowl, cover loosely, and microwave 2 to 3 minutes, stirring halfway through. Let rest 1 minute before serving. Salt to taste.
Reheat From Thawed
- Thaw overnight in the refrigerator. Add to a skillet over medium heat and cook uncovered, stirring often, until hot and any extra moisture cooks off, 3 to 5 minutes. Salt to taste.
This recipe is part of the GC Freezer Meals system. Pair it with Picadillo and black beans for a complete dinner from frozen in under 5 minutes. https://girlcarnivore.com/freezer-meals-batch-2/See the full Batch guide →
Notes
- Cook in two batches, always. A crowded skillet traps steam and softens the peppers before they reach the freezer.
- Salt goes in after reheating, not during the freezer-prep cook, to keep moisture out of the freezer bag.
- For vacuum sealing, freeze solid in the molds first, then pop out and seal on a gentle or pulse setting.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 446mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5186IU | Vitamin C: 214mg | Calcium: 28mg | Iron: 1mg
