• 2 bell peppers (green, red or yellow - try a mix)
• 1 medium onion
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Wash and cut peppers into long strips. Slice or chop onion.

2. Heat oil in a large skillet over medium heat. Add peppers and onions and sprinkle with salt and pepper.

3. Cook, stirring occasionally, for 8 to 10 minutes, or until onions are clear and peppers are tender.

Refrigerate leftovers within 2 hours.