The ideal pairing is pepper and onion. Grilled steak pairs wonderfully with this recipe. Serve alongside cooked rice, or re-heat a can of black beans in a skillet, drain, and combine with the peppers.
| 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)
Instructions
- 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.
Reviews
I had to add quite a bit more water to keep it from burning while it cooked the 20 minutes. I only used 1/8 tsp. of red pepper flakes and decided at the last minute to add a can of chickpeas (drained). We had the mixture in tortillas with a bit of cheese…pretty good overall!
Delicious. The flavors are amazing. A little too spicy for me though, I cut the red pepper in half and still too hot. Think I will skip it altogether next time.
Very good and different sauce. Used less oil and cooked less time to keep vegetables more crisp tender. Yummy.
I made this with a few adjustments. I used one each of red, green, yellow and orange bell pepper. I omitted the cayenne and used coriander instead of cumin. It was just the right amount of spicy and I put this on top of baked tilapia. It was delicious!
This was easy to put together. I didn’t use Worcestershire Sauce but used white wine instead. I would have used red wine if I had any. I did add the black beans and served it on rice. I also used fewer red pepper flakes.
Yummy. I did not add any cayenne and halved the pepper flakes. I was worried it might scare off the family if it was too spicy and a whole teaspoon of pepper flakes is a lot! Turned out really spicy anyway and I like spice so be warned! I also used fresh parsley and basil since I had them. Never would have thought of worcestershire and ketchup but I liked that part. I think this is a starting point from which to come up with a mushroom and pepper saute.
This is full of flavor and is very versatile in its use–as stated by the submitter. I put some of my leftovers on a turkey sandwich that I had for lunch, and it was great! Thank you, brenda!