Use these bell peppers to pile onto tacos, mix into a tossed salad, or stir into rice and beans.
Ingredients
- 3 large green bell peppers
- 2 large red bell peppers
- 1 tbsp canola oil
Steps
- 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.
Tags
- Savory Sunday
- April 2018
Nutrition information
- Calories 71kcal 4%
- Fat 3.8g 6%
- Saturated fat 0.3g 2%
- Carbs 8.7g 3%
- Sodium 6mg <1%
- 5.2g sugar
- 3.1g fiber
- 1.5g protein
- 0mg cholesterol
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