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Spicy Pepper and Onion

Rated as 4.17 out of 5 Stars

"Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice."
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Ingredients

45 m servings 122 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 122 calories; 7.5 g fat; 12.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 136 mg sodium. Full nutrition

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Reviews

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This is full of flavor and is very versatile in its use--as stated by the submitter. I put some of my leftovers on a turkey sandwich that I had for lunch, and it was great! Thank you, brenda!

Very good and different sauce. Used less oil and cooked less time to keep vegetables more crisp tender. Yummy.

I made this with a few adjustments. I used one each of red, green, yellow and orange bell pepper. I omitted the cayenne and used coriander instead of cumin. It was just the right amount of spi...

This was easy to put together. I didn't use Worcestershire Sauce but used white wine instead. I would have used red wine if I had any. I did add the black beans and served it on rice. I also u...

Yummy. I did not add any cayenne and halved the pepper flakes. I was worried it might scare off the family if it was too spicy and a whole teaspoon of pepper flakes is a lot! Turned out reall...