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You are here: Home / Recipes / Pepper Bash

Pepper Bash

February 14, 2021 by Linda Watson Leave a Comment

Pepper Bash

Cook peppers, onions, mushrooms, and salsa together to give yourself a flavorful jump-start on meals all week. This super-nutritious mix works well in tacos or burritos, sandwiches, with pasta, and even as a side dish or dip. The mushrooms cook down to create a savory base rich in umami. It’s hard to believe that this is a fat-free recipe.

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Pepper Bash
Like a warm super-salsa, this vegetable mix brightens many types of meals. Make a batch to spoon into tacos, toss with pasta, pair with avocado on toast, or just dip it up with chips.
Bell peppers, onions, and mushrooms in a heart-shaped bowl with corn chips
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Course side dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
  • 1/2 large red onion 1 1/2 cups peeled and chopped
  • 1 tablespoon water
  • 2 medium red bell peppers 2 1/4 cups cored, seeded, and chopped
  • 4 medium white button mushrooms or baby bella mushrooms, 1/2 cup chopped
  • 1/2 cup salsa such as Frontera Chipotle Salsa
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt optional
Course side dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
  • 1/2 large red onion 1 1/2 cups peeled and chopped
  • 1 tablespoon water
  • 2 medium red bell peppers 2 1/4 cups cored, seeded, and chopped
  • 4 medium white button mushrooms or baby bella mushrooms, 1/2 cup chopped
  • 1/2 cup salsa such as Frontera Chipotle Salsa
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt optional
Bell peppers, onions, and mushrooms in a heart-shaped bowl with corn chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put chopped onion in a large skillet with water to keep it from sticking. Heat over medium-low heat. Add the bell peppers and mushrooms as you chop them, then add remaining ingredients. Stir occasionally.
    Raw red bell peppers, mushrooms, red onion, and Frontera salas
  2. Cook until vegetables are tender and the sauce from the salsa and mushroom liquid is as thick as you like it, about 10 more minutes.
  3. Serve hot, warm, or at room temperature. Keeps refrigerated for a week.

Filed Under: Core, Recipe, Side dish Tagged With: bell peppers, mushrooms, red onions

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