Photo of Italian stir-fried peppers and onions by WW

Italian stir-fried peppers and onions

Points® value
Total Time
22 min
10 min
12 min
This easy Italian stir-fry is a great complement to a weeknight meal, and it is on the table in about 20 minutes. Enjoy this fennel and oregano-infused side dish with grilled steak or pork. Or chop the veggies and toss them with chunks of cooked chicken or turkey sausage. Cubanelles are a relatively mild pepper with less heat than a jalapeño but more than a bell pepper. They are staples of cuisines in the Caribbean and Italy. They have thinner skins than traditional bell peppers, which makes them ideal for quick cooking methods like this one. You’ll find them in a range of color, which makes for a pretty presentation.


Olive oil

2 tsp, extra-virgin

Cubanelle pepper

2 medium, thinly sliced (Italian frying peppers), 1/2 lb total


1 medium, halved and thinly sliced

Table salt

¾ tsp

Fennel seeds

½ tsp

Dried oregano

½ tsp

Black pepper

¼ tsp, freshly ground

Red wine vinegar

2 tsp, or white wine vinegar


2 Tbsp, fresh (for garnish)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add peppers and onion; stir-fry, until tender and golden, about 10 minutes.
  2. Sprinkle with salt, fennel seeds, oregano and pepper; stir-fry 1 minute. Remove from heat and stir in vinegar; garnish with basil. Yields about 3/4 cup per serving.