Braised Peppers and Onions
Ingredients
- 2 tbsp. grapeseed, vegetable or canola oil
- 3 large bell peppers, a mix of colors, stemmed, seeded and thinly sliced
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp. ground cumin
- 2 dried bay leaves
- Kosher salt and black pepper, to taste
Instructions
- Heat oil in a large Dutch oven, over medium heat, until shimmering.
- Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper.
- Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery; about 30 minutes.
- Adjust heat as necessary to prevent any browning.
- Remove from heat and allow mixture to cool.
- Store in sealed containers, in the refrigerator, for up to 1 week.