Ah, peppers and onions... I seriously can’t think of a more perfect veggie duo. (Seriously - if you can think of one, let me know!!)
This is one of my favourite veggie recipes to whip together whenever I want to add a spicy, Mexican-inspired kick to my meals. It’s perfect in fajitas, tacos (or taco bowls!) or even in a flavourful breakfast skillet, and makes the perfect addition to any meal prep. (Like my Fiesta Chicken Summer Meal Prep!)
Recipe & details available below!
3 bell peppers, thinly sliced
1 large sweet onion, sliced
1 tbsp olive oil
1 clove fresh garlic, minced
1 tbsp chili powder
1 tbsp paprika
½ tbsp cumin
Salt and pepper to taste
Water, as needed
Pour olive oil and minced garlic into a nonstick skillet set to about Medium/Medium-High heat and sauté until garlic is golden brown
Next, toss in onions and allow them to soften and caramelize (about 2-3 mins)
Once onions are slightly softened, add in peppers and sauté, stirring occasionally. Cover with a lid and allow peppers to soften, as well.
Once veggies are soft, add in chili powder, paprika, cumin, salt and pepper. Mix thoroughly until everything is coated. Note: If the addition of the spices are making the veggies start to stick to the pan, add a bit of water to the pan, keeping the heat relatively high. This will create a “saucy” juice that will help to further caramelize the peppers and onions.
Remove from pan and serve immediately or place in storage containers for a week’s worth of delicious meal preps, once completely cooled.
Calories per serving, 85