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.

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. Courseside dish CuisineMexican Servings2 cups Prep Time15 minutes Cook Time10 minutes Ingredients 1/2large red onion1 1/2 cups peeled and chopped 1tablespoon water 2medium red bell peppers2 1/4 cups cored, seeded, and chopped 4medium white button mushroomsor baby bella mushrooms, 1/2 cup chopped 1/2cup salsasuch as Frontera Chipotle Salsa 1/2teaspoon dried oregano 1/2teaspoon saltoptional Instructions 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. 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. Serve hot, warm, or at room temperature. Keeps refrigerated for a week.