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5 from 2 votes

Easy Pepper-Mushroom Stir-Fry

A spicy, peppery mushroom stir fry
Cook Time10 mins
Total Time10 mins
Course: Side
Cuisine: gluten-free, nut-free, Vegan
Servings: 4
Calories: 65kcal


  • 2 bell peppers (I am partial to green but this time I used red and orange because I had them on hand), thinly sliced and, if long, cut across once. You want slices around 2 inches in length.
  • 1 medium onion , halved and cut into fairly thin slices
  • 8 oz mushrooms (button or cremini are fine), halved or quartered if large
  • 1 teaspoon Adobo seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper (coarsely ground)
  • 2 teaspoon vegetable oil
  • ¼ cup coriander leaves (chopped)


  • Heat the oil, preferably in a cast-iron or non-stick skillet.
  • Add the onions, stir-fry for a minute, then add the remaining vegetables.
  • Sprinkle the garlic powder and adobo seasoning.
  • Stir-fry the veggies until the peppers get fairly tender but still have a strong bite. I like to let the veggies char a bit because it adds great flavor.
  • Season with pepper and check if more salt is needed.
  • Top with chopped coriander leaves and serve hot.
  • These would be great either as a side dish or served inside a wrap with felafel or baked tofu.


Calories: 65kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1930IU | Vitamin C: 79.4mg | Calcium: 10mg | Iron: 0.6mg