Made with simple ingredients from your pantry, this vegan onion and bell pepper stew can be whipped up in a cinch. Eat it by itself or serve it over a bed of brown rice or your favorite grain.
- 3 large onions, diced
- 1 1/2 red bell peppers, cut into strips
- 1 tbsp olive oil
- Salt and pepper
- 1-3 glasses of water
Heat olive oil over medium heat and sweat the onions out in a non-stick pan until translucent. Add bell peppers, salt and pepper, and a glass of water and cook on low heat until the bell peppers and the onions are soft. If the water has evaporated and the vegetables aren't done, feel free to add another glass of water, or more, until the veggies are soft.
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