This is the time of year that my garden Abounds with peppers I planted yellow, green and red peppers on purpose and now the beauty of the various colors is in full throttle!
Peppers can make a lovely and wholesome side dish especially when coupled with some mushrooms and onions. Flavorful, easy to prepare, And full Of vitamins, I love serving this either along side a protein or adding some sausage for a one dish meal.
If you don’t have a garden you can just snag a bag or two of the multicolored peppers from H-E-B.
Organic is a good choice for peppers if you are striving to eat “clean”.
So go ahead: pick a peck of peppers & sautée them up for dinner tonight! Hint: they really shine in a cast iron frying pan & you can serve them up straight from there.
Sauteed Multi-Color Garden Peppers
- ¼ cup Texas Olive Oil
- 1 tbsp garlic
- 1 medium/large onion, chopped
- 8 oz Baby Bella mushrooms, sliced
- 4 cups loosely-packed 1/2" sliced Garden peppers
- 1 tbsp chopped fresh basil (2 tsp dried)
- 1 tsp fresh oregano leaves (1/2 tsp dried)
- ½ tsp salt
- 1 tsp Fiesta Coarse Black Pepper
- Add oil to a skillet, heating for 30 - 45 seconds on Medium High heat
- Add garlic and sauté for about 45 seconds
- Add onion and sauté for about 2 minutes
- Add remainder of ingredients and stir for about 6-8 minutes
- This is one of those dishes that is best served immediately. You will be rewarded by the rich aroma.
- You can easily make this a one-skillet meal by adding a ring or two of smoked sausage. (Depending on how much protein you desire)