Cooked Bell Peppers Mushrooms
Add a dash of vibrant, earthy flavors to your table with this quick and flavorful "Cooked Bell Peppers Mushrooms" recipe. Perfectly sautéed red and green bell peppers mingle with tender button mushrooms, all infused with the rich umami of soy sauce and a tangy hint of balsamic vinegar. A touch of garlic enhances the dish's aromatic appeal, while a sprinkle of fresh parsley adds a burst of freshness. Ready in just over 20 minutes from start to finish, this versatile dish can be served as a hearty side, a topping for rice or pasta, or even paired with crusty bread for a quick, satisfying meal. Simple, wholesome, and bursting with color, this recipe offers a delicious way to enjoy your veggies!
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 large Green bell pepper
- 250 g Button mushrooms
- 2 tbsp Olive oil
- 3 medium Garlic cloves
- 2 tbsp Soy sauce
- 1 tsp Balsamic vinegar
- 0.25 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tbsp Parsley (optional, for garnish)
Instructions
Wash the bell peppers and mushrooms thoroughly. Pat them dry with a clean towel.
Cut the red and green bell peppers into thin strips, roughly 3 inches long. Remove the seeds and stems.
Slice the mushrooms into thin, even slices about 1/4 inch thick.
Peel and finely mince the garlic cloves.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet. Stir-fry for 3-4 minutes until they begin to soften but are still slightly crisp.
Add the mushrooms to the skillet and continue to cook for another 4-5 minutes. Stir frequently until the mushrooms release their moisture and soften.
Reduce the heat to medium and pour in the soy sauce and balsamic vinegar. Stir to ensure the vegetables are evenly coated.
Season with salt and ground black pepper. Mix well and cook for another 2-3 minutes until the liquid slightly reduces.
Remove from heat and garnish with freshly chopped parsley, if desired.
Serve warm as a side dish or enjoy over rice, pasta, or as a topping for toast.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
