Braised Peppers and Onions

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cooking.nytimes.com
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Total: 30 minutes

Servings: 3

Cost: $10.60 /serving

Braised Peppers and Onions

Ingredients

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Instructions

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Step 1

Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.

Step 2

Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

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