I like to think that cooking is fun and easy. At least it can be once you have some basic knowledge. Then you can just be creative. Taking a page from my CIA class, I sometimes make a dish solely based on what I find in the fridge. It’s a challenge I’m up to because I really hate to waste food. Yet sometimes you wind up with odd-ball combinations of foods in your fridge.
For example, I recently bought some bell peppers for a photo shoot. Seriously, I do that sort of thing. I knew when I bought them that they wouldn’t go to waste, yet I had no real plan for them. I just had these three bell peppers – red, yellow, and green. My original thought when I bought them was that I would be making a big batch of spaghetti sauce, but the timing wasn’t quite right.
I also had some onions in the fridge. Now, this isn’t at all unusual as onions are a staple in my “pantry.” Onions, go well with lots of things.
When I have fajitas at our favorite Mexican restaurant, they serve sautéd peppers and onions with the dish. They typically have some spicy peppers as well, but I know that either way the onions and peppers are a tasty treat. Plus, I know that both the peppers and the onions will have a sweet taste to them. This can go a long way to satisfying a sweet tooth without added sugar.
So, I took one of my onions, peeled it, cut it in half, then sliced each half. Then I took each bell pepper – red, yellow, green – cut it in half, cored it, then sliced each half.
Next I heated some olive oil in my favorite pan – which is really a wok.
Once the oil was hot, I added the onions and cooked them until they turned translucent.
Then I added in the bell peppers. Gave them a good stir and covered them.
They cooked for about 10 minutes. I let them cook until they became tender.
Even the hubster liked them.
This turned out to be a delicious dish. And bonus – it was healthy. Lots and lots of Vitamin C in the onions and the peppers.
- 1 onion, halved and sliced
- 1 green bell pepper, cored, halved, and sliced
- 1 red bell pepper, cored, halved, and sliced
- 1 yellow bell pepper, cored, halved, and sliced
- 1 Tbsp Extra Virgin Olive Oil
- Prepare peppers and onions as described in ingredients
- Heat olive oil in a wok, saute pan, or large skillet
- Cook onions until translucent
- Add peppers and stir well
- Cover and cook, with stirring, until peppers soften.
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