Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.
Cook in bulk. It saves so much time and money to make more than one meal at a time and get a little meal prep going. It also helps me avoid pricey convenience foods or take-out on the nights when I just don’t want to cook. This recipe is the ideal bulk recipe to make ahead.