Ingredients:

  • 2 large green bell peppers, seeded and sliced into 1/4-inch thick strips (approximately 400g)
  • 1 medium yellow onion, thinly sliced (approximately 150g)
  • 2 cloves garlic, minced (approximately 6g)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon dried oregano (1g)
  • 1/4 teaspoon salt (1.5g), or to taste
  • 1/4 teaspoon black pepper (0.5g), or to taste
  • 1 tablespoon balsamic glaze (15ml) (optional)

Instructions:

  1. Wash, seed, and slice the green peppers. Peel and slice the onion. Mince the garlic.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  3. Add the sliced green peppers to the skillet. Stir to combine with the onions and garlic.
  4. Season with dried oregano, salt, and pepper. Cook, stirring occasionally, until the peppers are tender-crisp and slightly softened, about 10-12 minutes.
  5. Drizzle with balsamic glaze (if using) and stir to coat. Cook for another minute to allow the glaze to warm through.
  6. Serve the sautéed green peppers warm immediately.