Sauteed Bell Peppers and Onions

1. 1
   prep

   Slice the bell peppers and onions.

   1.Remove stems, seeds, and membranes from bell peppers, then slice into thin strips.

   2.Peel onions, halve, and slice into thin half-moons.

   3.Mince the garlic cloves.
2. 2
   saute · ~4 min

   Heat oil and cook the onions.

   1.Place a large skillet over medium-high heat and add olive oil.

   2.Once oil shimmers, add sliced onions and a pinch of salt.

   3.Cook, stirring occasionally, until onions soften and turn translucent (3-4 minutes).
3. 3
   saute · ~1 min

   Add garlic and bell peppers.

   1.Add minced garlic to the skillet and stir for 30 seconds until fragrant.

   2.Add sliced bell peppers and the remaining salt.

   3.Stir to combine, then spread everything into an even layer.
4. 4
   saute · ~6 min

   Sauté until peppers are tender-crisp.

   1.Cook, stirring every minute, until peppers soften but still have a slight bite (5-6 minutes).

   2.Look for light char marks on the pepper skins and a slight browning on the onions.

   3.Crack black pepper over the vegetables and toss once.

   TIPDon't overcook — peppers should still have a little snap, not be completely limp.
5. 5
   garnish

   Garnish with parsley and serve warm.

   Transfer to a serving dish, sprinkle with fresh parsley, and serve immediately.

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