Spicy Pepper and Onion recipe

All Recipes Side Dish Vegetables Onion


2 tablespoons olive oil, or to taste
1 red bell pepper, seeded and thinly sliced
1 sweet onion (such as Vidalia®), thinly sliced
1 (8 ounce) package assorted sliced mushrooms, or to taste
3 cloves garlic, smashed and chopped
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley
1 tablespoon ketchup
1 tablespoon dried basil
2 teaspoons ground turmeric
1 teaspoon red pepper flakes
½ teaspoon ground cumin
3 pinches cayenne pepper
2 tablespoons water

Nutrition Info

121.6 calories
carbohydrate: 12.5 g
cholesterol: : -
fat: 7.5 g
fiber: 2.8 g
protein: 3.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 135.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -


  1. Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture, cook until garlic is fragrant, about 1 minute.

  2. Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.

Recipe Yield

4 servings

Recipe Note

Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice.

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