Blink of an Eye Bell Pepper Saute

5 mins

4 servings

4.5/5 (6 reviews)

I am not a fan of overly cooked bell peppers. To my palate they become bitter; look and taste slimy. However, put a plate of grilled, stir fried or sauteed bell peppers in front of me and that's a different story. This is from Martha Stewart's Everyday Food supplemental magazine. The trick is NOT to overcook the bell peppers to both maintain the sweet taste and the lovely colors. Try to use 2 different color of bell peppers if you can; orange, red, yellow or all three if you wish.

Ingredients

Instructions

Remove stems from peppers. Halve the bell peppers crosswise then cut into 1/2" strips.
Heat the olive oil in a non-stick pan over medium heat.
Add bell peppers and sautÃ© for about 2-3 minutes. Then add the red onion crescents (and garlic if using) and sautÃ© another 2 minutes. Be careful not to burn.
You want the bell peppers to be slightly softened but still firm. Does that make sense?.
Season with salt and pepper and transfer to serving platter. Great as a side dish or served over pasta or rice.

Prep: 0 mins

Cook: 5 mins

Total: 5 mins

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Amount Per Serving
Calories 51.0
% Daily Value*
Total Fat 3.5g	5%
Cholesterol 0mg	0%
Total Carbohydrate 4.9g	2%
	Dietary Fiber 1.5g	5%
	Sugars 2.4g
Protein 0.8g

Amount Per Serving

Calories 51.0

% Daily Value*

Total Fat 3.5g

Cholesterol 0mg

Total Carbohydrate 4.9g

Dietary Fiber 1.5g

Sugars 2.4g

Protein 0.8g