Charred Peppers & Onions
Bell peppers, poblano, and onion tossed with oil and spices, charred on a grill or skillet.
- bell peppers, sliced2
- yellow onion, sliced1
- poblano pepper, sliced1
- neutral oil
- salt
- black pepper
- cumin
- 1
Toss the sliced bell peppers, onion, and poblano with oil, salt, black pepper, and a pinch of cumin.
- 2
Char the vegetables on a hot grill or skillet until softened and charred in spots, about 8–10 minutes, turning occasionally.
high
Lean protein dries out on the reheat. Cook it to about 90% and pull it early — the microwave finishes the job. Reheat gently, covered, with a spoon of the cooking juices.
Home: Warm low in a covered pan with a spoon of the juices; pull it the moment it's hot so the lean protein doesn't dry.
On the go: Cover it, microwave at 50% power in 30-sec bursts, and add a spoon of the juices — lean protein dries fast on full power.
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Cook it with a chef at your shoulder.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.