Ingredients45 m servings 122 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 122 calories; 7.5 g fat; 12.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 136 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...