- 2 tablespoons olive oil, or to taste
- 1 red bell pepper, seeded and thinly sliced
- 1 sweet onion (such as Vidalia®), thinly sliced
- 1 (8 ounce) package assorted sliced mushrooms, or to taste
- 3 cloves garlic, smashed and chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried parsley
- 1 tablespoon ketchup
- 1 tablespoon dried basil
- 2 teaspoons ground turmeric
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 pinches cayenne pepper
- 2 tablespoons water (optional)
- Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
- Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.
04/29/2018
recipepes.com
Spicy Pepper and Onion, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
