• 3 large green, red or yellow peppers
  • 3 T. butter
  • 1/4 c. chopped onion
  • salt and pepper to taste


Remove seeds and membranes from peppers.  Cut into strips or dice.  Heat butter in a large skillet and add peppers and onions.  Saute about 5 minutes – a little longer if the peppers are thick.  Variation:  Add strips of zucchini and serve with rice.  Or add chopped mushrooms and add to scrambled eggs or an omlet.

From the Practical Produce Cookbook

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