Saute of Peppers
Everyday Food, April 2008
- 2 tablespoons vegetable oil, such as safflower
- 4 bell peppers, a mix of red and yellow (ribs and seeds removed), thinly sliced
- Coarse salt and ground pepper
- In a large skillet, heat oil over medium-high. Add bell peppers, and season with salt and pepper. Cook, tossing frequently, until tender, 10 to 15 minutes.
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