Spicy Pepper and Onion

Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 122 Calories

Ingredients

• 2 tablespoons dried parsley
• 1 tablespoon dried basil
• 2 tablespoons Worcestershire sauce
• ½ teaspoon ground cumin
• 2 tablespoons water (Optional)
• 1 tablespoon ketchup
• 1 teaspoon red pepper flakes
• 2 teaspoons ground turmeric
• 1 red bell pepper, seeded and thinly sliced
• 2 tablespoons olive oil, or to taste
• 3 pinches cayenne pepper
• 1 sweet onion (such as Vidalia®), thinly sliced
• 1 (8 ounce) package assorted sliced mushrooms, or to taste
• 3 cloves garlic, smashed and chopped

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.

Step 2

Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.