This dish has a lot of flavor for something you can make in 15 minutes or so. It’s a classic combination of Southwest flavors – garlic, chiles, and oregano. Take that combination and vary the vegetables. And this is a particularly nutritious dish. I used a hot green chile, which was great, but I’d use any chile ranging from mild to hot and I know they’ll all be good.

I’ve probably been going through a dozen bell peppers a week or so – and this is another great way to use them. It’s good by itself, as a side dish, with eggs, or in my case, I put about 1/2 cup of it inside a pita with a half an avocado sliced up.

Hope you enjoy this!