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Counting all uses, the stored dried-spice exposure from black pepper remains small, while any fresh chile occurrence does not carry the same storage-related mold concern. If you prefer to always avoid black pepper, please tap it and change its rating to Red.



Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.


Counting all uses, the stored dried-spice exposure from black pepper remains small, while any fresh chile occurrence does not carry the same storage-related mold concern. If you prefer to always avoid black pepper, please tap it and change its rating to Red.




Heat the olive oil in a 10-inch skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the diced peppers and cook, stirring occasionally, until they are tender and beginning to collapse, about 5 minutes.
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