Credits
Recipe adapted from Culinary Hill.
Ingredients
| Amount | Ingredients |
|---|---|
| 14g | oil, vegetable |
| 2 | bell peppers, small, sliced |
| 2 | red onions, medium, sliced |
| ½ tsp | salt |
| ½ tsp | oregano, Mexican, dried |
Process
- In a large skillet or wok, sauté bell peppers and onions in oil until desired consistency; cook less to keep them snappy, longer to make them soft
- Add salt and oregano
Nutrition
100g = 71 calories
Notes
- Can sub regular oregano for Mexican oregano
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