Today was one of those days. The day, which is one day before my next grocery order. The day, which is two days after I was supposed to order my groceries. The day when I open the fridge and all I can find is a couple of vegetables. The day when it is not easy to make wholesome colorful meals. These days driven by me being someone who likes to first empty the refrigerator and then order the fresh batch of vegetables.
Today when I opened the fridge all I could find was green peppers and cabbage for dinner. Remembering my recent find, I quickly made Quinoa cabbage. Feeling bad for the last vegetable left in my fridge, I sauted the peppers as a side dish. Extremely simple, and made for a fancy side dish.
Prep Time: 5min | Cooking time: 10min | 1 plate
- 10 Green peppers, cut half ways
- 1 Tbsp Oliver oil
- 1/2 tsp Salt
- 1 tsp Sesame seeds
- Heat oil in a pan and drop in peppers. Close the lid and let them crackle and brown for 5min. Flip the peppers and cook for another 5 min
- Remove peppers from the pan, add salt and sesame seeds
- Ready to serve!
Fun fact: Green peppers, that stay longer on the vine, turn yellow and then red. Red peppers are the most nutritious peppers as they have spent the longest time on the plant absorbing all the nutrients!