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