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Place the onions and peppers in the air fryer basket. Lightly spray with oil and season with salt to taste. Cook at 380°F/193°C for 10 minutes or until the vegetables are tender to liking. Stir the veggies at the halfway point. Enjoy!
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Slice 4 bell peppers, 1 red onion and 1 yellow onion into strips. (photo 1) Add them into a large nonstick skillet over medium-high heat along with 2 tablespoons of olive oil. (photo 2) Add in the salt, black pepper, red pepper flakes and dried oregano. (photo 3) Stir everything together and cook for 15-17 minutes, until the veggies are.
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In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers and onions together until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Taste and add additional salt to taste. Serve immediately.
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Another method for cooking frozen peppers and onions is in the oven. Preheat your oven to 400°F and spread the frozen peppers and onions onto a baking sheet. Drizzle with olive oil and toss to coat the vegetables evenly. Roast in the oven for about 20-25 minutes, stirring halfway through, until the peppers and onions are tender and caramelized.
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Thinly slice the onions and sweet peppers into thin strips. Heat the olive oil on medium-high heat in a large non-stick or cast iron pan. Add the onions and peppers. Sprinkle with garlic powder, salt and pepper. Cook the onions and peppers in a hot pan until tender and lightly charred while stirring occasionally.
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Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few.
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Cook the Peppers and Onions: Place the frozen peppers and onions into the heated skillet or onto a baking sheet for roasting. Stir-fry for about 5-7 minutes or roast for approximately 15-20 minutes, until they are tender and slightly caramelized. Adjust Seasonings: Taste and adjust the seasonings if needed. You can add a pinch of salt, black.
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Heat oil. Place a large skillet over medium heat and add 2 tablespoons of extra virgin olive oil. Saute. Once the oil begins to shimmer, add the 2 medium sliced peppers, 2 medium sliced onions, and ½ teaspoon of garlic powder. Saute, stirring occasionally, for about 5 minutes. Add salt & pepper.
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Place baking sheet in oven while it is preheating. Place frozen vegetables in a large bowl and add olive oil, salt and pepper, and any other seasonings of choice. Toss to coat. Spread vegetables on the pre-heated baking sheet in a single layer being sure not to crowd. Roast 15 minutes, flip vegetables and roast another 15 minutes or until done.
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Preheat the Air Fryer: Preheat your air fryer to around 375°F (190°C) for a few minutes. This will ensure that the peppers and onions cook evenly and quickly. Spread the Vegetables: Place the frozen peppers and onions in the air fryer basket in a single layer. Avoid overcrowding the basket to ensure that the vegetables cook evenly.
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One popular way to use frozen peppers and onions is in a quick and easy stir-fry. Simply heat some oil in a pan, add the frozen vegetables, and cook until they are tender. Then, add your choice of protein, such as chicken, beef, or tofu, along with some soy sauce and other seasonings. Serve over rice or noodles for a satisfying and flavorful meal.
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Make sure none of the onions or peppers are touching, or at least as little as possible. Place in the freezer to flash freeze for an hour or two. Once the veggies are completely frozen, transfer them into an airtight freezer-safe container. Label the container with the date of freezing and freeze for up to 4 months.
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Slice the peppers and slice the onion. Add olive oil, limes, and all the powdered spices to a different bowl. The chicken should be cut into strips and combined with the spice blend. Olive oil should be heated to an average temperature. Add the chicken and let it simmer for about 5 minutes.
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Preheat the oven to 450 degrees Fahrenheit. Cut the peppers into wide strips or quarters. Slice the onion into 1/2-inch strips. Toss them with olive oil, kosher salt and pepper. Line a baking sheet with parchment paper. Place the peppers and onion on the baking sheet and roast 25 to 30 minutes until tender.
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Frozen peppers and onions can be used in breakfast hash or to cook with steak slices or chicken cutlets for a simple meal, such as fajitas or stir fries. After 12 hours of freezing, store Bell Peppers and Onions. Cook cooked peppers and onions in the same way that you would raw vegetables. After baking, cool on a wire rack for 8-12 hours.
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Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread the thawed peppers on the baking sheet in a single layer, drizzle them with olive oil, and season with salt and pepper. Roast the peppers in the oven for about 20-25 minutes, or until they are tender and slightly charred.
