Description
So simple and so delicious. Add to tacos, bowls and burritos!
Ingredients
Scale
- 2 TB olive oil
- 1 green bell pepper, sliced into thin strips, 1/4 inch wide
- 1/2 large red onion, sliced into thin strips, 1/4 inch wide
- 1–2 TB fresh oregano, minced
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet until shimmering, and add the pepper, onion, oregano, and season with salt and pepper. Continue to cook on medium heat, stirring occasionally, until most of the liquid from the veggies has evaporated, about 8 minutes. When they start to sizzle and have nice browned edges, pull the skillet from the heat and remove veggies to a bowl for serving.
- Serve immediately.
Nutrition
- Serving Size: 1/2 cup
- Calories: 101
- Sugar: 2.3 g
- Sodium: 789.2 mg
- Fat: 9.5 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 4.9 g
- Fiber: 1.4 g
- Protein: 0.7 g
- Cholesterol: 0 mg