By Cookgirl on January 30, 2006
"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."
Serving Size: 1 (95 g)
Servings Per Recipe: 4
"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."
"Perfection. I especially liked your suggestion of serving over rice. 27* recipe, Cookgirl."
"We really liked this. My picky 9yr old loved it! Was the first thing gone from his plate. Next time I will use 2 cloves of garlic and slice the onion closer to the same size as the peppers. Thanks for posting!"
" Fantastic! I love the simplicity of this. I do not like green pepper but love yellow and red so this was perfect. Kept true to the recipe and did not overcook. This is a keeper!"