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.

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Course

side dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

10 minutes

Servings

cups MetricUS Imperial

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 MetricUS Imperial 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

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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.

   
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.