This dish intrigued me when I first saw it in Everyday Food magazine a few years ago. I gave it a try, and it passed the "keeper" test, especially when I added fresh basil. At dinner this week Abby begged for second and third helpings, but then again, she has always loved red peppers. You can print the original recipe here.
Bell Pepper Saute
2 bell peppers, red, yellow, or both (I used 4 peppers--red, yellow, and orange.)
1 tablespoon olive oil
1/2 small red onion, diced (I sliced rather than diced.)
Coarse salt and ground pepper
Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
Julie's Notes: Add fresh chopped herbs such as basil, dill, or parsley just before serving.