Peppers, onions and mushrooms, oh my! My absolute favorite vegetable side dish (Oh, heck, I could make this a main dish!) is peppers, onions and mushrooms sauteed together in butter, seasoned with garlic, paprika and turmeric and sprinkled with Himalayan pink salt.
It is such an easy recipe, that there isn’t even a recipe necessary to make it. In fact, I’m not actually going to give you a recipe this week! I’m challenging you to make this easy real food side dish without a recipe. Just add things to taste and enjoy being a pinch-of-this-and-a-little-bit-of-that cook for one meal!
Oh, okay. I’ll give some general instructions. I can at least tell you how much of this and that I used, but that’s it! The rest is up to you!
Here ya go . . .
I used one small white onion, one half each of a green bell pepper, red bell pepper, yellow bell pepper, and orange bell pepper, and an 8 oz package of baby bella mushrooms. I sliced and diced the veggies and then sauteed them (onions first, then peppers and added the mushrooms at the end) in about a 1/2-3/4 of a stick of butter.
When the veggies were tender (but the peppers still bright) I added about 2 tsps of garlic powder, 1 tsp of paprika and a 1/4 tsp of turmeric. I sprinkled the salt on. No idea how much. Sorry.
Before eating I drizzled on a bit of olive oil.
I love this combo of veggies and the kids love it, too. You can add various spices to make it go with different dishes, as well. For fajitas, add cumin. For a curry, add curry powder. Those are just two examples.
Wondering what to do with those leftover pepper halves? Cut them into strips and freeze them! If I’m not growing them myself that year, I buy lots of bell peppers during the summer months when they are really inexpensive and slice them into strips. The best way to freeze them is to put them on a cookie sheet in a single layer until frozen and then store them in a gallon zip-loc bag, but I usually just dump them in the bag before freezing because I’m lazy busy that way. If you do it my way you’ll have to smack the bag on the counter a couple of times to loosen the strips before cooking them.
What are your favorite ways to prepare and eat peppers, onions and mushrooms?