Spicy Pepper and Onion

  4.3 – 7 reviews  • Onion

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

  1. 2 tablespoons olive oil, or to taste
  2. 1 red bell pepper, seeded and thinly sliced
  3. 1 sweet onion (such as Vidalia®), thinly sliced
  4. 1 (8 ounce) package assorted sliced mushrooms, or to taste
  5. 3 cloves garlic, smashed and chopped
  6. 2 tablespoons Worcestershire sauce
  7. 2 tablespoons dried parsley
  8. 1 tablespoon ketchup
  9. 1 tablespoon dried basil
  10. 2 teaspoons ground turmeric
  11. 1 teaspoon red pepper flakes
  12. ½ teaspoon ground cumin
  13. 3 pinches cayenne pepper
  14. 2 tablespoons water, or as needed (Optional)

Instructions

  1. 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.
  2. Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture.
  3. 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

Jason Stevens
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!
Brandon Wallace
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.
Christopher Michael
Very good and different sauce. Used less oil and cooked less time to keep vegetables more crisp tender. Yummy.
Valerie Johnson
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!
Claire Cameron
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.
Katherine Flowers
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.
Joseph Fisher
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!

 

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