Seared Peppers and Onions

Name: Seared Peppers and Onions
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan); 2 large red or green bell peppers, cored, seeded, and thinly sliced lengthwise; 1 large yellow onion, thinly sliced lengthwise; 2 garlic cloves, smashed out of their skin and chopped; 1 jalapeño or serrano chili, seeded and chopped; 1 cup tomatillo or green chili salsa, your choice; 2 tablespoons chopped fresh cilantro, for garnish

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

2 large red or green bell peppers, cored, seeded, and thinly sliced lengthwise

1 large yellow onion, thinly sliced lengthwise

2 garlic cloves, smashed out of their skin and chopped

1 jalapeño or serrano chili, seeded and chopped

1 cup tomatillo or green chili salsa, your choice

2 tablespoons chopped fresh cilantro, for garnish

Preparation

Heat a large skillet over high heat. Add the EVOO and the peppers and onions. Stir-fry the veggies, tossing them with tongs to sear them at the edges. Add the garlic and the jalapeño or serrano chili. Toss and turn the mixture for about 3 minutes, then add your salsa of choice and toss a minute longer.

Rachael Ray's 30-Minute Get Real Meals

TagsCondiment Bell Pepper Vegetable Onion Root Vegetable Jalapeño Chile Dairy Free Nut Free Gluten Free Keto 30 Minutes or Less Sear Cookbooks

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