Pan-Roasted Vegetables

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5 cups thinly sliced onion (about 1 large)

1 cup red bell pepper, cut into 1/8-inch strips

1 cup green bell pepper, cut into 1/8-inch strips

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon fennel seeds

2 tablespoons chopped fresh cilantro

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