Slice your bell peppers into long thin strips. Remember, the thinner you slice your peppers, the faster they will cook. (Same with the onion.) So don’t slice them too thin, you want them to cook in the cast iron skillet for long enough that part of them gets a good char and develops a savory and sweet flavor.
Slice up your red onion. The same note applies to the onion as the peppers.
Heat a heavy cast iron skillet on medium-high heat. Add your two tablespoons of olive oil and wait until the oil is good and hot. When it starts to glisten, you know it’s ready.
Throw into your large skillet your sliced bell peppers and onions. Let them cook for 5 minutes without stirring. This will allow your veggies to get a nice char and color.
Add your garlic powder, cumin, salt, and pepper to taste and stir.
Cook for another five minutes, then stir. Continue cooking this way until your veggies are soft and tender. Depending on how hot your stove is, this will take about 15 to 20 minutes.
Serve as a side dish or in another recipe of your choosing. Enjoy!