Use these bell peppers to pile onto tacos, mix into a tossed salad, or stir into rice and beans.
- 3 large green bell peppers
- 2 large red bell peppers
- 1 tbsp canola oil
- Halve each bell pepper and remove the seeds. Thinly slice lengthwise into strips.
- In a 12-inch nonstick skillet, heat the oil on medium-high and add bell peppers. Season with salt and pepper. Cook 15–20 min., until peppers are tender, stirring occasionally.
- Savory Sunday
- April 2018