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A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Set aside.
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, about 5–6 minutes.
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