Sautéed Peppers

• 2 bell peppers (greeen, red, orange, or yellow – try a mix)
• 1 medium onion
• 1 tablespoon vegetable oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Wash and cut peppers into long strips.  Slice or chop onion.
Heat oil in a large skillet over medium heat. Add peppers and onions and sprinkle with salt and pepper.
Cook, stirring occasionally, for 8 to 10 minutes, or until onions are clear and peppers are tender.
Refrigerate leftovers within 2 hours.