Ingredients:

  • 3 bell peppers, assorted colors, sliced into strips
  • 1 large yellow or red onion, thinly sliced
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Slice the bell peppers and onions into uniform strips roughly 1/4 inch thick. Note: Consistency prevents some pieces from burning while others stay raw
  2. Heat avocado oil in a large sauté pan or cast iron skillet over medium high heat until it shimmers.
  3. Add the sliced onions and peppers simultaneously, spreading them in an even layer.
  4. Let them sit undisturbed for 2-3 minutes until you see a deep, mahogany colored sear on the bottom.
  5. Toss the vegetables with a spatula.
  6. Sauté for another 8-10 minutes, stirring occasionally until onions are translucent and silky.
  7. Ensure the peppers are softened but still hold their shape.
  8. Sprinkle in the sea salt, cracked black pepper, and garlic powder.
  9. Stir for 60 seconds until the spices smell toasted, then remove from heat immediately.