Super Easy Sauteed Italian Peppers

"My sister introduced me to frying cubanelles with this recipe. I also have used yellow, red and green bell peppers for added color and a different taste. Enjoy!"
photo by januarybride photo by januarybride
photo by januarybride
photo by Annacia photo by Annacia
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo photo by AcadiaTwo
Ready In:




  • Chop up peppers into bite size pieces, removing seeds & stems.
  • Heat oil in skillet over medium heat for 2-3 minutes.
  • Add peppers and saute until tender, stirring frequently.
  • Add Italian salad dressing to the peppers.
  • Mix the peppers and Italian dressing together.
  • Saute for 2 more minutes.
  • Remove from heat and serve.

Questions & Replies

Got a question? Share it with the community!


  1. This recipe exceeded all expectations! I would have never thought sauteed peppers could be so good! But the addition of the italian dressing was a super simple but absolutely fantastic inspiration. It permeated the peppers and added the right zesty tang. I think the key is to cook the peppers until they are soft, and that can be 20 minutes or more. After this recipe, I can't imagine peppers any other way. Thanks!
  2. VERY easy, very fast, low calorie, tasty. Thanks for a super simple side dish this evening.
  3. Once I finally figured this out I really enjoyed it. I managed to mislead myself into thinking this would be a quick side dish, because the actual cooking time is not listed in step 3. See that thing that says "Total Time?" It says 40 minutes! So I cranked the heat up to high and covered the peppers. I wish I hadn't had to do that, but it worked out ok. I used red bell peppers and some leftover Recipe #168597 for the dressing. (I thought it was Italian dressing until I went to look up the recipe number - whoops.) I served this with Recipe #200296 and Recipe #72735.
  4. I used yellow and red bells and just loved this. It really is super easy and also super tasty. I love the way the dressing cooks slowly down to end up coating the peppers. This will be a great side so so very many things, I used it to top Bassa fillet's tonight. Thanks bunches for this one Acadia. :D
  5. I gave this 5 stars because of flavor and how super easy this was to make. I think the cubanelles work better than breen bells, but that's just my opinion. The italian dressing worried me at first because I thought it would be too strong, but it wasn't at all. A great easy recipe, thanks! Made for PAC Fall 08.


I'm a graphic artist, food blogger, photographer...
View Full Profile

Find More Recipes