Best 7 Broccoli And Red Bell Pepper Saute Recipes

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**Broccoli and Red Bell Pepper Sauté: A Colorful, Crunchy Delight**

Broccoli and red bell pepper sauté is a vibrant and flavorful dish that is easy to prepare. It features crisp-tender broccoli florets and sliced red bell peppers tossed in a savory sauce. The combination of sweet bell peppers and earthy broccoli creates a harmonious balance of flavors, while the addition of garlic, ginger, and soy sauce adds a savory and umami touch. This versatile dish can be served as a side or as a main course with rice or noodles. It is also a great way to add more vegetables to your diet. In addition to the classic broccoli and red bell pepper sauté, this article also includes variations such as a spicy version with chili peppers, a vegan version with tofu, and a low-carb version with cauliflower rice. These variations offer a range of flavors and dietary options to suit different preferences and dietary restrictions.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI WITH SAUTEED RED PEPPER



Broccoli with Sauteed Red Pepper image

Slivered almonds and sweet red peppers add crunch to fresh broccoli.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 cup chicken broth
1 pound fresh broccoli spears
1 cup julienned sweet red pepper
2 tablespoons chopped shallot
2 tablespoons olive oil
1/3 cup slivered almonds
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt

Steps:

  • In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.

Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein.

BROCCOLI WITH SWEET RED PEPPER AND GARLIC



Broccoli with Sweet Red Pepper and Garlic image

Add color-and nutrition-to your plate with a 20-minute vegetable side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
2 cups broccoli florets
1 large red bell pepper, coarsely chopped (1 cup)
1 small onion, coarsely chopped (1/2 cup)
3 tablespoons water
1/4 teaspoon salt
2 tablespoon shredded Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
  • Place in serving dish; top with cheese.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

BROCCOLI AND RED BELL PEPPER SAUTE



Broccoli and Red Bell Pepper Saute image

This stir-fried vegetable is a vivid addition to any plate and it comes together quickly. I like it with Recipe # 372516 and Golden Carrot Risotto. From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories     Onions

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 3/4 lbs broccoli
1/4 cup unsalted butter (1/2 stick)
1 red bell pepper, cut julienne
1/2 cup sliced green onion (including some of green tops)
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
salt & freshly ground black pepper

Steps:

  • Cut off broccoli florets; cut large florets in half lengthwise.
  • Peel stems and slice 1/4-inch thick.
  • Steam broccoli until just crisp-tender, about 4 minutes for florets and 7 minutes for stems.
  • Rinse under cold water, drain and pat dry.
  • Melt butter in large skillet over medium heat.
  • Add bell pepper and saute until softened, about 5 minutes;increase heat to high.
  • Add broccoli, onions, parsley, juice,salt and pepper and toss until heated through.

BROCCOLI AND PEPPERS



Broccoli and Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.

BROCCOLI WITH ROASTED RED PEPPERS



Broccoli with Roasted Red Peppers image

Here's an easy and appetizing way to dress up broccoli. Our Test Kitchen staff teamed up that garden-fresh vegetable with roasted red peppers and garlic in this colorful combination. It tastes so good, you won't believe it's good for you, too!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

5 cups fresh broccoli florets (about 1 large bunch)
1 to 2 garlic cloves, minced
1 tablespoon butter
1/4 cup diced roasted red peppers
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.

Nutrition Facts :

BROCCOLI 'N RED PEPPERS STIR FRIED



Broccoli 'n Red Peppers Stir Fried image

The key to a good stir fry is to have the veggies piping hot but still crisp. Cook this to your liking in terms of crispness. If you like a thicker sauce add 2 tsp of cornstarch to the stock. Great with Chicken. If you wish this suitable for vegetarrian diets use veggie stock in place of the chicken stock I have made this again in 2009. I modified the recipe by omitting the sesame seeds, used no oil just a light spray of "no oil." Not caring for a lot of sauce cut out the stock and used 4 tbsp of vermouth with 3 tbsp light soy - It worked.

Provided by Bergy

Categories     Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon sesame seeds, toasted
2 tablespoons lite olive oil
1 teaspoon sesame seed oil
1 1/2 tablespoons garlic, minced
1 tablespoon fresh ginger, finely chopped
1 large onion, sliced
1 bunch broccoli, cut into bite size pieces
1 large sweet red pepper, thinly sliced
1/2 lb button mushroom
1/3 cup chicken stock
3 teaspoons light soy sauce

Steps:

  • In a wok or large skillet Heat oils over high heat.
  • Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
  • Add onions stir fry 1 minute.
  • Add mushrooms, stir fry 1 minute.
  • Add broccoli, stir fry 1 minute.
  • Add red Pepper and stir fry for 1 minute.
  • Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
  • Sprinkle with Sesame seeds and serve.

LINGUINI WITH BROCCOLI AND RED PEPPERS



Linguini with Broccoli and Red Peppers image

This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!

Provided by Chris Catley

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 pinch garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
  • In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
  • Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
  • Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g

<h3>Tips</h3>

  • To extend the life of broccoli, cut off 1 inch of the stem ends and place in a large container of cold water, covered tightly. Refrigerate for up to 5 days. Drain and let stand at room temperature for 30 minutes before using.

  • To select ripe bell peppers, look for firm, fully colored peppers. Avoid peppers that have blemishes or cuts.

  • To save time, you can buy pre-cut broccoli and bell peppers. However, it is generally cheaper to buy the whole vegetables and cut them yourself.

  • If you don't have garlic powder or onion powder, you can use 1/2 teaspoon of minced garlic or 1/4 teaspoon of minced onion.

  • To make the dish more spicy, add a pinch of red pepper flakes or cayenne pepper.

  • Serve the broccoli and red bell pepper saute immediately, or store in an airtight container in the refrigerator for up to 3 days.

<h3>Conclusion</h3>

Broccoli and red bell pepper saute is a quick, easy, and healthy side dish that is perfect for busy weeknights. It is also a great way to get your kids to eat their vegetables. The broccoli and red bell peppers are tender and slightly crunchy, and the garlic and onion powder add a savory flavor. This dish is also a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium.

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