Peppers Onions and Mushrooms
Dive into the vibrant flavors and stunning colors of this Peppers, Onions, and Mushrooms recipe—a quick yet flavor-packed dish that’s perfect as a side or versatile topping. Featuring a harmonious blend of sautéed red, yellow, and green bell peppers alongside tender onions and earthy white mushrooms, this recipe is elevated with a fragrant mix of garlic, oregano, and a hint of heat from red pepper flakes. Cooked to perfection in olive oil, these vegetables take on a beautifully caramelized edge while retaining their natural sweetness. Ready in just 25 minutes, this recipe is ideal for busy weeknights and can be served as a hearty addition to steaks, chicken, pasta, or rice. Finish with a sprinkle of fresh parsley for a burst of freshness and watch this gorgeous dish impress on your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 8 ounces white mushrooms
- 3 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried oregano
- 0.25 teaspoons red pepper flakes
- 2 tablespoons fresh parsley (optional)
Instructions
Wash and prepare the vegetables: Slice the red, yellow, and green bell peppers into thin strips. Halve and thinly slice the yellow onion. Clean the mushrooms and slice them into 1/4-inch thick pieces. Mince the garlic cloves.
Heat a large skillet over medium-high heat. Add the olive oil and let it warm up for about 1 minute.
Add the sliced onions to the skillet and sauté for 3 minutes, stirring occasionally, until they begin to soften.
Add the bell peppers to the skillet and sauté for 5 minutes, stirring occasionally, until the peppers begin to soften and develop some charred edges.
Add the mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Lower the heat to medium and stir in the minced garlic, salt, black pepper, dried oregano, and red pepper flakes. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant.
Taste and adjust seasonings, if necessary. Remove the skillet from heat.
Garnish with freshly chopped parsley, if desired, and serve warm as a side dish, or use as a topping for steak, chicken, pasta, or rice.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1902 mg | 40% | |
*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.
