1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 medium onion, peeled, and sliced
3 cloves garlic, minced
1 teaspoon herb blend
1 teaspoon salt
1 teaspoon cracked black pepper
2 tablespoons butter
2 tablespoons olive oil
Step by Step Instructions
Wash and core peppers and cut into thin strips.
Melt butter and olive oil in a large skillet over medium heat.
Add garlic and stir briefly.
Add peppers and onion and stir well to coat in the butter/oil blend.
Sprinkle in the herb blend of your choice, i.e., Italian seasoning, Greek seasoning, Fines Herbs, or in my case, I used Herbs De Provence.
Sprinkle with salt and pepper and stir well to combine.
Allow the vegetables to steam sautee for about five minutes until they are tender crisp but not mushy.
Remove from heat and serve.
Leftovers can be used in scrambled eggs or as a nice addition to a salad.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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