Fajita Bell Peppers

Recipe by Deb Wolf
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
  • Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
  • Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
  • Add oil, swirl to coat bottom of pot.
  • Add garlic, then peppers.
  • Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
  • You want the peppers' skins to get brown patches;cook until tender-crisp.
  • Sprinkle with salt, stir and serve.