Ingredients:

  • 3 large bell peppers, mixed colors (approx. 1.5 lbs / 680g), cut into ½-inch strips
  • 1 medium yellow onion (approx. 8 oz / 225g), thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions:

  1. Wash and seed the bell peppers. Slice both the peppers and the onion into uniform ½-inch strips to ensure consistent cooking.
  2. Heat the olive oil in a large cast iron or stainless steel skillet over medium-high heat until it shimmers.
  3. Add the onions and peppers in a single layer. Let them sit undisturbed for 2-3 minutes until the edges turn mahogany-colored.
  4. Stir the vegetables and continue to sauté for another 5-7 minutes.
  5. Sprinkle the garlic powder, salt, and black pepper over the mixture during the last 2 minutes of cooking. Toss until the peppers are vibrant and just beginning to soften but still retain a slight bite.