Foods I would never buy 

Ingredients

• 2 pieces Bell Pepper (medium, any color, sliced into thin strips)
• 1 piece Onion (medium yellow or white, sliced into thin wedges)
• 2 tablespoons Vegetable Oil (neutral oil, such as canola or sunflower)
• 1/2 teaspoon Salt (kosher or table salt)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Slice the Bell Peppers

   Remove the stems and seeds, then cut each bell pepper into thin strips (about 1/4‑inch wide).

   Time: PT2M

2. Slice the Onion

   Peel the onion and cut it into thin wedges or half‑moon slices, matching the width of the pepper strips.

   Time: PT1M

3. Heat Oil

   Place the skillet over medium‑high heat and add the vegetable oil. Heat until shimmering, about 30 seconds.

   Time: PT1M

   Temperature: Medium‑high

4. Sauté the Vegetables

   Add the sliced peppers and onions to the hot skillet. Stir‑fry for 5‑6 minutes, stirring frequently, until the vegetables are tender‑crisp and lightly browned.

   Time: PT6M

   Temperature: Medium‑high

5. Season

   Sprinkle the salt and black pepper over the vegetables, toss to combine, and remove from heat.

   Time: PT1M

6. Serve

   Transfer the sautéed veggies to a serving bowl. Use immediately in fajitas, tacos, burritos, or as a side dish.

   Time: PT1M

Nutrition Facts

Calories

55

Protein

1 g

Carbohydrates

8 g

Fat

2 g

Fiber

2 g