Sauteed Pepper Mix
A chopped and sauteed mix of colored bell and sweet peppers, onions, carrots, and mushrooms. Fixed ahead and stored in the frig for later use in salads, fried rice, chili, omelets, etc.
Equipment
- 1 Chef Knife
- 1 Cutting board
- 1 Large Bowl
- 2 Small Bowls
- 1 Large Frying Pan
- 1 Large Heat-Resistant Stir Spoon or Paddle
- 1 Suitable Size Bowl with Lid Used to store mixture in the frig.
Ingredients
- 4 cups Bell Peppers Assorted colors: chopped
- 3 cups Sweet Peppers Assorted colors: sliced into rings
- 4 cups Onions Vidalia: chopped
- ½ cup Carrots Diced
- 3 cups Mushrooms White: sliced
- 1 tbsp Basil Flakes
- 1 tbsp Oregano Flakes
- 1⅓ cup Canola Oil
Instructions
- Wash the peppers, carrots, and mushrooms.
- Dice the carrots into small pieces.
- Chop the bell peppers into 1/2-to-3/4-inch size.
- Slice the sweet peppers into rings. Cut the remaining area from around the stem.
- Slice the mushrooms and place in a separate bowl.
- Chop the onions and place in a separate bowl.
- Heat canola oil in the frying pan until a piece of onion sizzles when added to the oil.
- Add the onions and fry until they start to caramelize.
- Add the mushrooms and cook until you see the water start to cook out. Mushrooms will start to shrink.
- Turn the heat down and add the carrots and peppers to the mixture and cook until they barely soften.
- Add the basil and oregano and stir into the mixture.
- Turn the heat off and add a lid to help steam the peppers a little while the mixture cools.
- Put the finished mixture in a covered bowl. Keep refrigerated until used.
Notes
Nutrition
Calories: 136kcalCarbohydrates: 6gProtein: 1gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 5mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 1269IUVitamin C: 68mgCalcium: 15mgIron: 0.4mg
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