- 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.
Serve as a side dish; add to sandwiches, tacos or wraps; add to cooked pasta or rice bowls.