Braised Peppers and Onions

Name: Braised Peppers and Onions
Total time: 30 min
Ingredients: 2 tablespoons grapeseed, vegetable or canola oil; 3 large bell peppers (a mix of colors), stemmed, seeded and thinly sliced; 1 large yellow onion, thinly sliced; 2 garlic cloves, minced; 2 tablespoons ground cumin; 2 dried bay leaves; Kosher salt and black pepper

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Total: 30 minutes

Servings: 3

Cost: $10.60 /serving

Author : J. Kenji López-Alt

bay leaves bell pepper cumin

Ingredients

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2 tablespoons grapeseed, vegetable or canola oil3 large bell peppers (a mix of colors), stemmed, seeded and thinly sliced1 large yellow onion, thinly sliced2 garlic cloves, minced2 tablespoons ground cumin2 dried bay leavesKosher salt and black pepper

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Instructions

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Step 1

Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.

Step 2

Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.