Ingredients for Peppers Onions And Mushrooms
- red bell peppers (part of 2 total bell peppers)
- yellow bell peppers (part of 2 total bell peppers)
- green bell pepper (part of 2 total bell peppers)
- red onion (part of 1 large onion total)
- white onion (part of 1 large onion total)
- 1 pound button mushrooms
- 2 cloves garlic
- 2 tablespoons canola oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
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How to Make Peppers Onions And Mushrooms
- Clean and cut 1 large onion into 1/2-inch strips.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the onions and cook, stirring occasionally, until translucent (about 5-7 minutes).
- Reduce heat to medium-low and continue cooking for 15 minutes, or until the onions are starting to turn golden brown.
- Increase heat to medium-high. Add 2 bell peppers (any color), cut into 1/2-inch strips, and 1 teaspoon salt. Stir well to combine with the onions.
- Cook until the peppers begin to soften (about 5 minutes).
- Add 1 pound cremini mushrooms, sliced, and stir to combine.
- Add 1/2 teaspoon black pepper, 2 cloves garlic (minced), and 1/4 teaspoon red pepper flakes (optional). Stir well.
- Reduce heat to medium-low. Do not cover the skillet.
- Simmer until the mushrooms release their juices and are tender but still firm (about 10-15 minutes). Do not overcook!
- Remove from heat and stir.
- Let cool completely.
- Portion into freezer-safe bags, flattening each bag to save space.
- Place multiple bags in a larger freezer bag for extra protection.
- Freeze for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
1g
Carbs
3g
