- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon fennel seeds
- 1 cup green bell pepper, cut into 1/8-inch strips
- ½ teaspoon salt
- 1 cup red bell pepper, cut into 1/8-inch strips
- 1 teaspoon olive oil
- 5 cups thinly sliced onion (about 1 large)
Combine the first 6 ingredients in a large skillet over high heat. Cook for 2 minutes or until vegetables begin to sizzle; reduce heat to medium-low. Cook 20 minutes or until vegetables begin to caramelize, stirring occasionally. Sprinkle with cilantro.