Note: This recipe makes eight 1 1/2 cup servings. I like to portion it into four freezer containers for easy weeknight meals. To defrost, let thaw overnight in the refrigerator, then reheat in a pot on the stove.
*Or dice up two 14 oz. bags of frozen sliced onion and pepper mix, such as Trader Joe's Fire Roasted Bell Peppers and Onions.