sautéed peppers
Ingredients
1 yellow pepper
1 red pepper
1 orange pepper
1 tsp olive oil
salt and pepper
Directions
Trim the tops and bottoms off of the peppers, keeping them uniform in height. Slice in half. Remove any interior ribs with a knife. Julienne peppers into thin uniform cuts.
Heat 1 tsp olive oil in a large nonstick pan over medium high heat and sauté the peppers until al dente but slightly charred on the edges of a few of the peppers.
Serves 4-6