INGREDIENTS
• 1 green bell pepper, seeded, stemmed, and sliced
• 1 red bell pepper, seeded, stemmed, and sliced
• ½ medium red onion, peeled and sliced
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper

DIRECTIONS

1. Fill and preheat the water oven to 175F/80C.
2. Put all ingredients into a large (gallon/0.9liter) cooking pouch and toss to coat with the oil and seasonings.
3. Vacuum seal the pouch and submerge in the water oven to cook for 30 minutes.
4. Serve immediately or quick chill in an ice water bath ( ½ ice, ½ water) for 15 minutes and refrigerate until ready to use.
5. Rewarm in the water oven alongside meat or other protein for serving.