Spicy Pepper and Onion

Spicy Pepper and Onion

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brenda 0

"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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45 m servings 122 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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.


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This is full of flavor and is very versatile in its use--as stated by the submitter. I put some of my leftovers on a turkey sandwich that I had for lunch, and it was great! Thank you, brenda!

Yummy. I did not add any cayenne and halved the pepper flakes. I was worried it might scare off the family if it was too spicy and a whole teaspoon of pepper flakes is a lot! Turned out reall...

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