Fajita Bell Peppers

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   ["If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.", "Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2"" wide strips; if you cut them too narrow, they'll go limp before they brown.", "Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).", "Add oil, swirl to coat bottom of pot.", "Add garlic, then peppers.", "Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.", "You want the peppers' skins to get brown patches;cook until tender-crisp.", "Sprinkle with salt, stir and serve."]

* Per serving · 4 servings · Values may vary.

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