Sautéed Broccoli with Yellow and Red Bell Peppers

Sautéed Broccoli with Yellow and Red Bell Peppers
Staff Writer
Sautéed Broccoli with Yellow and Red Bell Peppers

Viviane Bauquet Farre

Sautéed Broccoli with Yellow and Red Bell Peppers

Sweet bell peppers, crunchy broccoli, garlic, and a touch of cayenne are sautéed together to make this colorful side dish. And although there's nothing complicated about this recipe, sautéing the bell peppers properly until they're golden brown is essential.

To achieve the proper results, you need two things: a nonstick skillet with a heavy bottom so that the heat gets distributed evenly, and a light hand when it comes to handling the peppers. Tossing or stirring them too frequently will make them break apart and will not allow them to caramelize properly.

See all broccoli recipes.


In a large pot, bring 6 quarts of water to a boil. Fill a large bowl with cold water and several ice cubes. Set aside.

When the water is boiling, add 1 tablespoon of the salt and the broccoli. With the back of a spoon, push the broccoli down so that all of the florets are submerged in the boiling water. Blanch for 2 minutes; the florets will turn bright green. Drain and transfer to the water bath. When the broccoli is totally cooled (this will take only a few seconds), drain and set on paper towels to remove any excess water.

Heat a large nonstick, heavy-bottomed skillet over high heat. Add the olive oil and cayenne and stir well. Add the peppers and sauté until the peppers are golden brown, tossing only occasionally, for 6-8 minutes. If the peppers start cooking too quickly, reduce the heat to medium-high.

Drizzle the vinegar over the peppers and shake the pan vigorously for a few seconds (the vinegar will evaporate almost instantly as the pan should be quite hot by now). Add the garlic, toss well, and sauté for 30 seconds.

Add the broccoli and season with the remaining salt. Sauté for 1 minute until the broccoli is warmed through, tossing constantly. Transfer to a serving platter and serve immediately.


Note: The broccoli can be blanched up to 1 day ahead. Refrigerate in a sealed container or plastic bag until ready to use.


Calories per serving:

220 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 14g 22%
  • Carbs 20g 7%
  • Saturated 2g 10%
  • Fiber 6g 25%
  • Sugars 6g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 6g 12%
  • Sodium 1,900mg 79%
  • Calcium 100mg 10%
  • Magnesium 51mg 13%
  • Potassium 794mg 23%
  • Iron 2mg 11%
  • Zinc 1mg 7%
  • Phosphorus 148mg 21%
  • Vitamin A 156µg 17%
  • Vitamin C 320mg 533%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 148µg 37%
  • Vitamin E 4mg 21%
  • Vitamin K 184µg 230%
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