RB’s Copycat Progresso Pepper Salad: A Taste of Nostalgia Reimagined

For years, I’ve dreamt of the sweet, tangy, and slightly smoky aroma of that long-gone Progresso Pepper Salad. It wasn’t just a condiment; it was a culinary muse, transforming humble Italian salads into vibrant affairs, adding a zesty kick to rich pasta sauces, and elevating simple sausage and pepper sandwiches to legendary status. Its absence left a void, a small but persistent pang for those perfect bites that seemed impossible to replicate. This recipe is my tribute, a faithful reconstruction designed to recapture that beloved flavor and bring a piece of my culinary past back to your table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes (plus 8 hours chilling)
• Servings: Approximately 6-8
• Yield: About 2 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This recipe calls for simple, accessible ingredients that come together to create something truly special. The key is the quality of your peppers and onions, so opt for the freshest you can find.

• 22 ounces Pictsweet 3-Color Pepper and Onion Mix (or a similar frozen blend of bell peppers and onions)
• 6 tablespoons Extra Virgin Olive Oil
• 3 teaspoons Minced Garlic
• 2 teaspoons Dried Oregano (or 2 teaspoons Mixed Italian Seasoning)
• 4 tablespoons Red Wine Vinegar

Equipment Needed

You won’t need a lot of fancy equipment for this recipe, just a few kitchen staples:

• A large frypan or skillet
• A container with a tight-fitting lid for storage
• A measuring spoon set
• A measuring cup set

Instructions

The beauty of this copycat recipe lies in its simplicity and speed. It’s a fantastic way to add a burst of flavor to your meals with minimal effort, provided you allow it adequate time to chill and meld.

1. Begin by preparing your aromatic base. In a large frypan or skillet, combine the 6 tablespoons of extra virgin olive oil, 3 teaspoons of minced garlic, and 2 teaspoons of dried oregano (or 2 teaspoons of mixed Italian seasoning).
2. Sauté these ingredients over medium heat for approximately 3 minutes. This brief cooking time is crucial for allowing the flavors to meld and infuse the olive oil without burning the garlic. You’ll start to smell a wonderful fragrance filling your kitchen.
3. Next, add the 22 ounces of frozen pepper and onion mix to the same skillet. Increase the heat to medium-high.
4. Sauté the pepper and onion mixture, stirring occasionally. The goal here is to cook off the excess water from the frozen vegetables, allowing them to develop a slightly softened yet still firm texture. Continue this process until most of the water has evaporated.
5. Once the peppers and onions begin to appear cooked and the liquid has significantly reduced, reduce the heat to medium-low.
6. Carefully pour in the 4 tablespoons of red wine vinegar. Stir well to combine everything.
7. Allow the mixture to cook for 2 more minutes, continuing to stir gently. This brief simmer helps to further meld the flavors and slightly reduce the vinegar, creating a delightful tangy profile.
8. After the 2 minutes are up, remove the skillet from the heat.
9. Transfer the pepper and onion mixture to an airtight container.
10. Refrigerate the pepper salad for at least 8 hours before using. This chilling period is absolutely essential. It allows the flavors to fully develop, meld, and mature into that signature taste reminiscent of the Progresso product.

Expert Tips & Tricks

• Don’t Rush the Chilling: I cannot stress this enough – the 8-hour chilling period is non-negotiable for achieving the authentic flavor profile. The ingredients need time to harmonize.
• Quality of Peppers Matters: While frozen is convenient and works perfectly for this recipe, if you opt for fresh, look for a vibrant mix of red, yellow, and green bell peppers along with sweet onions. Chop them to a similar size as you would find in a typical frozen mix.
• Adjusting Seasoning (After Chilling): Once the salad has chilled, taste it. While the recipe is balanced, you might find you prefer a touch more vinegar or a pinch of salt. Make any minor adjustments after the flavors have had time to meld.
• Prepping Ahead: This pepper salad is a fantastic make-ahead component for any gathering. You can prepare it up to 3 days in advance, and the flavor will only deepen.

Serving & Storage Suggestions

This copycat Progresso Pepper Salad is incredibly versatile.

• As a Condiment: It’s divine served alongside cold cuts, grilled sausages, burgers, or pork chops. A generous spoonful elevates any sandwich or platter.
• In Salads: Stir it into your favorite Italian dressing-based salads for an extra layer of flavor and texture. It’s particularly wonderful with a simple romaine or mixed green salad.
• With Pasta: Toss it with warm pasta, a drizzle of olive oil, and some grated Parmesan cheese for a quick and flavorful meal.
• In Sandwiches: It’s the quintessential topping for a classic sausage, pepper, and onion sandwich.

Storage: Store the pepper salad in an airtight container in the refrigerator. It will keep well for up to 5 days. It’s not recommended to freeze this salad as the texture of the peppers might change upon thawing.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these are approximations and can vary based on the specific brands and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	370.8 kcal	–
Calories from Fat	–	98%
Total Fat	40.5 g	62%
Saturated Fat	5.6 g	27%
Cholesterol	0 mg	0%
Sodium	4 mg	0%
Total Carbohydrate	1.7 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.1 g	0%
Protein	0.3 g	0%

Variations & Substitutions

While this recipe aims to replicate the original, feel free to experiment with these variations:

• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped jalapeño pepper along with the garlic and herbs for a spicier version.
• Sweetness Boost: For a touch more sweetness that was sometimes present in the original, you could add a tiny pinch of sugar (about 1/4 teaspoon) during the sautéing process.
• Fresh Herbs: If you have fresh oregano or basil, you can use about a tablespoon of chopped fresh herbs instead of the dried. Add them in the last minute of cooking to preserve their vibrant flavor.

FAQs

Q: Can I use fresh peppers and onions instead of frozen?
A: Yes, you can. You’ll need about 22 ounces of chopped bell peppers (a mix of colors is best) and one large onion, all chopped to a similar size. You’ll likely need to sauté them a bit longer to soften them before adding the other ingredients.

Q: Why does it need to chill for so long?
A: The chilling period is essential for allowing the flavors to marry and develop. It transforms the individual ingredients into a cohesive, flavorful condiment, much like a good vinaigrette or marinade.

Q: How can I make it taste more like the original?
A: The key is the balance of oil, vinegar, and aromatics. Ensure you’re using good quality extra virgin olive oil and red wine vinegar. The 8-hour chill is critical for that authentic flavor.

Q: Is this recipe suitable for meal prepping?
A: Absolutely! This pepper salad is an excellent candidate for meal prepping. It stores well in the refrigerator and its flavor actually improves over the first few days.

Q: Can I add other vegetables?
A: While this recipe is designed to be a direct copycat, you could experiment by adding other robust vegetables like thinly sliced zucchini or mushrooms, but be mindful that it will alter the classic flavor profile.

This RB’s Copycat Progresso Pepper Salad is more than just a recipe; it’s a delicious trip down memory lane. It’s proof that sometimes, the most cherished flavors are the ones we can recreate ourselves, bringing a little bit of culinary history back into our modern kitchens. Enjoy this vibrant, tangy, and utterly addictive condiment!