Simple Sautéed Peppers & Onions

1. 1
   prep

   Slice the peppers and onions.

   1.Remove stem, seeds, and membranes from bell peppers.

   2.Slice peppers into thin, even strips about ¼-inch wide.

   3.Peel onions, halve them, and slice into thin half-moons.
2. 2
   saute · ~4 min

   Start cooking the onions.

   1.Heat olive oil in a large skillet over medium-high heat until shimmering.

   2.Add sliced onions and cook, stirring occasionally, until softened and translucent (3-4 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   TIPDon't brown the garlic — it turns bitter. Keep the heat at medium-high and stir constantly.
3. 3
   saute · ~7 min

   Add peppers and cook until tender-crisp.

   1.Add the sliced bell peppers to the skillet.

   2.Season with salt, black pepper, and dried oregano.

   3.Toss to combine and spread into an even layer.

   4.Cook, stirring every 2 minutes, until peppers are tender with slightly charred edges (6-7 min).

   TIPLet the peppers sit undisturbed for the first 2 minutes to get a little color, then stir.
4. 4
   garnish

   Finish with fresh parsley and serve.

   Remove from heat. Sprinkle chopped parsley over the top, give everything a final toss, and transfer to a serving dish.

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