Sautéed Bell Peppers

[Aretaeus Cappadocia]

This recipe is extremely quick and easy, yet nutritious and delicious. It's novel and a treat for the eye. I haven't modified it in any substantial way, although I added (comments) and Tips based on my experience. If you like this recipe, please go to the link and give the author some love. 

thenaturalnurturer.com/15-minute-sauteed-bell-peppers/

Ingredients
3 bell peppers, cut into ½-inch strips
1½ Tablespoon olive oil
1 teaspoon dried thyme (don't skimp - this makes the dish)
½ teaspoon salt (you can use less if you are watching your salt)

Instructions
    • Heat oil in large skillet or Dutch oven over medium heat.
    • Once oil is hot, add sliced peppers and season with salt and thyme.
    • Cook, stirring occasionally, until peppers are tender and starting to brown, about 10-15 minutes or until your preferred tenderness is achieved

Tips
    • I prefer to cook these a little less than the recipe calls for. I like the peppers to still be a little crisp.
    • Use fresh, crisp peppers. I tried this once with past-peak peppers and it was not nearly as good.
    • Don't try to crowd too much into the pan or they will steam more than fry. I tried increasing the peppers and it was not as good.
    • Any color bell pepper works, but the dish is best with 3 different colors of pepper.
    • If there is a lot of septum I knock some of it off but I don't worry about getting all of it. Similarly, I don't worry about the seeds.
    • I find it easier to manage the pan if I cut the peppers into strips and then cut the strips in half, particularly if the peppers are tall.

[Harris]

That sounds really good, honestly. I like how simple it is, just sautéing peppers but still getting a lot of flavor out of it.