Prep 0 mins
Cook 5 mins
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.
- 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 sauté for about 2-3 minutes. Then add the red onion crescents (and garlic if using) and sauté 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.
A perfect use for all these colorful peppers at the farmer's markets! I used yellow, orange and red peppers. I added a little more minced garlic, but otherwise followed the recipe. I agree that you definitely don't want these too soft. This is a nice side for grilled meats or just with other veggies. Thanx for sharing!
Very bland. We added mushrooms, but we should have added jalapenos and a bunch of spices of some sort. I should have read the reviews before making this. I have never liked any recipe that has a review that says, "My picky child loved this."
This is exactly the way I like my veggies--neither overcooked nor over sauced. I used one each of red, orange, and yellow peppers, and a bit of extra garlic, some kosher salt and fresh ground pepper. The only thing I did differently is that I added the onion with the peppers as that is almost the only veggie I liked well cooked.