Recipe information
Yield
serves 4
Ingredients
2 bell peppers, red, yellow, or both
1 tablespoon olive oil
1/2 small red onion, diced
Coarse salt and fresh ground pepper
Preparation
Remove the seeds and ribs from the peppers; cut lengthwise into strips and halve crosswise. Heat the oil in a large nonstick skillet over medium heat. Add the peppers and onion; season with salt and pepper. Cook, stirring occasionally, until the peppers are just tender, about 10 minutes.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
