Description
Easy 10-minute Mexican sauteed peppers with scallions. Such a simple side-dish to go with grilled meat. Paleo, vegan and naturally gluten-free.
Ingredients
Units
Scale
- 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
- 3/4 teaspoon coarse kosher salt
Instructions
- 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.
Notes
Reheating:
The best and easiest way to reheat them is to warm them through in the microwave. Start with a minute and a half on high power, stir and then add as much time as needed to heat through 30 seconds to a minute. If you’re not a fan of using the microwave, you can reheat them on the stove top. Just make sure the saucepan or skillet is covered to help them warm up quickly without cooking them further.
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 128
- Sugar: 31 g
- Sodium: 824 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 16 g
- Protein: 10 g