Start by finely chopping your bell peppers and tomatoes into uniform pieces, about ¼ inch thick.

In a large skillet, heat a splash of olive oil over medium heat. Add chopped onions and sauté for about 5-7 minutes until soft and translucent.

Add the chopped bell peppers and cook for another 5 minutes, stirring occasionally until they soften.

Stir in the diced tomatoes along with cumin and paprika. Allow to simmer for about 10-15 minutes until thickened.

Taste and adjust seasoning with salt and pepper as needed.

Ladle into a serving bowl while warm and garnish with fresh cilantro or parsley.