4each ofred, yellow, and light green peppersabout 2 pounds total
2tablespoonsolive oilor more to taste
Salt and pepperto taste
Juice of 1/2 lemon
Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic.
Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.
Pepper and Herb Stir-Fry
Amount Per Serving
% Daily Value*
Total Carbohydrates 18g6%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.