Recipe by s'kat
Quick and easy side dish.
Top Review by Bill Hilbrich
This is an excellent way to prepare just green bell peppers for a quick side dish. My only caution is that the pan should be watched very carefully because there is a fine between cooking long enough to soften the peppers yet turning off the heat before the garlic starts to burn.
- 2 lbs green peppers, cut into 1/4-inch rings (about 6 medium)
- 3 tablespoons olive oil
- 3 -4 garlic cloves, minced
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon sea salt