Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 red bell pepper (julienned into matchsticks)
  • 1 green bell pepper (julienned into matchsticks)
  • 1 onion (thinly sliced )
  • 1/4 tsp dried oregano
  • 1/4 tsp ground cumin
  • salt
  • black pepper

Instruction

  • Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
  • Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.