Ingredients:

  • 4 large green bell peppers, sliced into strips (approx. 1.5 lbs / 680g)
  • 1 medium yellow onion, thinly sliced (approx. 6 oz / 170g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp dried thyme or oregano

Instructions:

  1. Wash the bell peppers thoroughly, remove seeds and white membranes, and slice into even 1/4-inch strips. Slice the onion into thin half-moons.
  2. Place a 12-inch cast iron skillet over medium-high heat and add the olive oil. Once shimmering, add the sliced onions and sauté for 3–5 minutes until translucent and golden.
  3. Increase heat slightly and add the green peppers. Spread them across the pan and let them sit undisturbed for 2 minutes to create a light char.
  4. Stir and continue cooking for another 5–7 minutes until peppers are vibrant and tender-crisp.
  5. Fold in the minced garlic, salt, pepper, and herbs; cook for 60 seconds more until the garlic is fragrant.