Low-Carb Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika

Directions

Cut the onion and the red bell pepper into short strips or slivers. Heat 2 tsp. oil in a large heavy frying pan over medium-high heat, add the onions and saute until onion is cooked and starting to brown, about 5 minutes. Remove the onion to a bowl. Add another tsp. olive oil if needed, add the bell pepper and saute until done and starting to char, about 5 minutes. While onions and bell peppers cook, wash the crimini or Baby Bella mushrooms, dry, and cut into 1/2 inch thick slices. Add a 2 tsp. more oil to the pan, heat the oil, and then saute the mushrooms until they are cooked and well-browned. Remove the mushrooms to a different bowl. Put the onions and red peppers back into the pan, turn heat to medium, sprinkle over paprika, and saute for about 2 minutes, until the paprika is fragrant. Season to taste with salt and fresh ground black pepper. Then add mushrooms and any accumulated juice and cook until the liquid has evaporated. Turn heat to low, wait about one minute, and then add the sour cream and gently stir to combine with the vegetables. Cook just until the sour cream is heated through, do not boil. Serve hot.