Two uncured turkey hot dogs split and seared until the edges crisp, then tumbled with a soft bed of caramelized onions and peppers. The simplest supper when you want something done in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 350 calories a serving, 24 g protein, 12 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve 1 medium onion lengthwise and slice into half-moons. Core and slice 2 large bell peppers into strips about a quarter-inch wide. Heat 2 tablespoons oil in a large skillet over medium heat and add the onion and peppers with a pinch of salt. Cook, stirring now and then, until the vegetables soften and the onion turns golden at the edges, about 12 minutes. Season with salt and pepper.12 min
2. While the vegetables cook, split 2 turkey hot dogs lengthwise. Heat a second skillet over medium-high heat, add the hot dogs skin-side down, and sear until the cut edges brown and crisp, about 4 minutes total, turning once. The filling will warm through as the exterior browns.4 min
3. Divide the peppers and onions between two plates, top with one seared hot dog split each, and serve at once.

Note Swap the peppers for cabbage sliced thin, or use fennel if you have it. Leftovers keep two days refrigerated and reheat gently in a skillet. Serve with mustard and crusty bread, or nestle the hot dog in a roll with the vegetables spooned alongside.