How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Pepper and Onions With Rosemary?

You need 7 ingredients. The key ingredients include: 24 ounces whole onions or 22 ounces thinly sliced ready-cut onions (5 to 6 cups), 1 1/2 tablespoons olive oil, 24 ounces whole red and yellow peppers or 22 ounces thinly sliced, ready-cut (5 to 6 cups), 1 sprig fresh rosemary to yield 1 tablespoon rosemary leaves, and more.

Is Sauteed Pepper and Onions With Rosemary suitable as general?

Yes, Sauteed Pepper and Onions With Rosemary falls under the General category and is a great choice for this type of meal.

How do I store leftover Sauteed Pepper and Onions With Rosemary?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Pepper and Onions With Rosemary Recipe

Name: Sauteed Pepper and Onions With Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces whole onions or 22 ounces thinly sliced ready-cut onions (5 to 6 cups); 1 1/2 tablespoons olive oil; 24 ounces whole red and yellow peppers or 22 ounces thinly sliced, ready-cut (5 to 6 cups); 1 sprig fresh rosemary to yield 1 tablespoon rosemary leaves; 2 teaspoons balsamic vinegar; ⅛ teaspoon salt; Freshly ground black pepper

Try this homemade Sauteed Pepper and Onions With Rosemary recipe the whole family will love. Made with onions, olive oil, peppers and rosemary. Easy ste…

This Sauteed Pepper and Onions With Rosemary relies on simple, everyday ingredients such as olive oil, balsamic vinegar, salt and freshly ground black pepper. It comes together quickly and makes 4 servings, at about 173 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

24 ounces whole onions or 22 ounces thinly sliced ready-cut onions (5 to 6 cups)
1 1/2 tablespoons olive oil
24 ounces whole red and yellow peppers or 22 ounces thinly sliced, ready-cut (5 to 6 cups)
1 sprig fresh rosemary to yield 1 tablespoon rosemary leaves
2 teaspoons balsamic vinegar
⅛ teaspoon salt
Freshly ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
173 kcal
Category
General

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