These easy Mexican sautéed peppers only take ten minutes to make. They are naturally gluten-free, vegan and paleo.
Confession, I had every intention of making a simple zucchini recipe for you today, but these purple and green bell peppers stopped me in my in my tracks on my way through the produce department this morning.
As I gasped and started filling my cart with them the cute young woman who was restocking the berries nodded approvingly and told me that these were the best peppers. I told her that I felt 100% obligated to get them. Maybe because they are the first local peppers I have seen this season, or maybe it was my body craving vitamin C after a weekend of late nights. Or maybe I had a sixth sense about the plan for the zucchini. For whatever reason I bought them and these scallions.
Even when I got home, I still thought I was going to make zucchini for you. I bought pounds of it at the Farmers’ Market on Saturday. And I had even typed up a hypothesis draft for zucchini with Mexican Seasonings. But, upon ransacking the fridge for 10 minutes I realized that the zucchini wasn’t in there anymore. Oh yeah, that casserole Jessie made on Saturday night! That’s where they must have gone. It was so good, how could I have forgotten!
I have to say I wasn’t bummed in the slightest and only had to change the recipe by a handful of words. And these peppers were so good!! They are tender, but not overly so. These would be perfect with grilled chicken or flank steak. I had left-over taco meat and sliced avocado with them for lunch. Or if you want to keep your meal vegan pair them with this awesome Mexican Potato Salad by Allergylicious.
I made my own Mexican spice blend today, but the Tolucan Chorizo Spice from Teeny Tiny Spice Company would be phenomenal with this too. If you like spicier food, try upping the amount of ground chipotle. If you are making your own blend, and don’t have chipotle you can use ¼ part cayenne instead.
Feel free to use whichever color bell pepper you want.
If you use another variety of pepper with thinner flesh, like an Italian Long pepper or cubanelle, you’ll need slightly less cooking time.
I think I may be searching for more peppers soon. And I’ll pick up some zucchini while I am at it. Maybe I’ll try to recreate Jessie’s casserole for you all!
What local produce has been stopping you in your tracks lately?
What are your favorite types of peppers?
Did you grow peppers in your garden this year?
Easy 10-minute Mexican sauteed peppers with scallions. Such a simple side-dish to go with grilled meat. Paleo, vegan and naturally gluten-free.
- 2 tablespoons extra-virgin olive oil
- 6 cups sliced bell peppers
- 1 cup sliced scallions or green onion
- 1 tablespoon Mexican seasoning see note*
- 2 teaspoons chopped fresh oregano
- ¾ teaspoon coarse kosher salt
- Heat oil in a large skillet or straight sided sauté pan over high heat. When oil is hot but not smoking, add peppers and scallions and cook, stirring often until the peppers are crisp tender and blistering in spots, 4 to 5 minutes. Sprinkle with Mexican seasoning, oregano and salt and cook until the spices are fragrant and the peppers are just tender, 30 seconds to 2 minutes. Remove from heat and serve immediately.
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