Sautéed Peppers & Onions
Heat oil in a large straight-sided sauté pan or Dutch oven over medium heat. Add peppers, onions and salt; cook, stirring occasionally, until the vegetables are tender and starting to brown, 18 to 21 minutes.Advertisement
Tip: Use this recipe to meal prep a week of dinners with this plan.
To make ahead: Refrigerate for up to 4 days.
1 vegetable, 1/2 fat