Cebolla y Pimiento

Cebolla y Pimiento is a vibrant and flavorful Spanish side dish, featuring sautéed onions and bell peppers that bring a burst of color and taste to any meal. This vegan dish is simple to prepare and complements a variety of entrees beautifully.

Ingredients

• Red bell pepper - 1 medium (150g)
• Green bell pepper - 1 medium (150g)
• Onion - 1 medium (150g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Begin by washing and slicing the red and green bell peppers into thin strips.
2. Peel and slice the onion into thin rings.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the sliced onions to the skillet and sauté for about 5 minutes until they start to become translucent.
5. Add the sliced bell peppers and minced garlic to the skillet, stirring well to combine.
6. Sprinkle in the paprika, salt, and black pepper. Continue to sauté for another 10-12 minutes until the peppers are tender and slightly caramelized.
7. Remove from heat and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 130
• Protein: 2 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune function.
• High in fiber, which aids in digestion and promotes a healthy gut.

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