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Peppers Sautéed with Cumin

Peppers Sautéed with Cumin

The cumin and oregano in this dish give it a flavor reminiscent of Mexico or the American Southwest. Serve it hot, but it’s also great at room temperature.


  • 1 large red pepper
  • 1 large yellow pepper
  • 2 poblanos or green peppers
  • 3 Tbsp coconut oil
  • 4 cloves garlic, chopped
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt to taste
  • Lime juice (opt.)
  • ¼ cup cilantro, chopped


  1. 1

    Wash and seed poblanos then slice them into ½-inch strips. Heat a large pan on medium-high. Add oil and garlic. Sauté for 30 seconds.

  2. 2

    Add the peppers, cumin and oregano. Salt and sauté 1 minute. Add ¼ cup water. Cook 2 minutes more.

  3. 3

    Incorporate lime juice and cilantro.

A variation of the Shrimp Sautéed with Smoked Paprika and Garlic from The Spice Trekkers Cook at Home