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Sautéed Peppers

Use these bell peppers to pile onto tacos, mix into a tossed salad, or stir into rice and beans.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
68 calories per serving


> 3 large green bell peppers
> 2 large red bell peppers
> 1 tbsp canola oil


Halve each bell pepper and remove the seeds. Thinly slice lengthwise into strips.
In a 12-inch nonstick skillet, heat the oil on medium-high and add bell peppers. Season with salt and pepper. Cook 15–20 min., until peppers are tender, stirring occasionally.

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