Onion and pepper — a perfect combination. This recipe is great 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.
Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::4
Ingredients
2 tablespoons olive oil, or to taste
1 red bell pepper, seeded and thinly sliced
1 sweet onion (such as Vidalia®), thinly sliced
1 (8 ounce) package assorted sliced mushrooms, or to taste
3 cloves garlic, smashed and chopped
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley
1 tablespoon ketchup
1 tablespoon dried basil
2 teaspoons ground turmeric
1 teaspoon red pepper flakes
½ teaspoon ground cumin
3 pinches cayenne pepper
2 tablespoons water, or as needed (Optional)
Directions
Heat olive oil in a large skillet over medium-high heat. Sauté 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.
Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture.
Place cover on the skillet and reduce heat to medium-low. Simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.