- 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