Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
6 red, yellow and/or orange bell peppers, seeded and cut into 2-inch slivers
1 teaspoon dried oregano
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring often, until softened, 3 to 5 minutes. Add peppers; cook, stirring occasionally, until softened, 7 to 10 minutes. Stir in oregano, salt and pepper; cover. Cook, stirring occasionally and adjusting the heat as necessary so the mixture doesn't burn, until the peppers are very tender, 15 to 20 minutes. Serve warm or at room temperature.
Make Ahead Tip: Cover and refrigerate for up to 4 days.
50 calories;3 g fat(0 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 29 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1,027 IU vitamin A; 125 mg vitamin C; 13 mg calcium; 0 mg iron; 51 mg sodium; 190 mg potassium
Vitamin C (208% daily value), Vitamin A (21% dv)