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Peppers with Cayenne and Cilantro

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Joyce Goldstein

Published 1998

  • About

Ingredients

  • 3 large red peppers
  • 3 large green peppers
  • ½ cup plus 6

Method

Cut the peppers into strips about ½ inch wide. Heat 3 tablespoons olive oil in a large sauté pan or skillet over medium heat. Add the peppers and cook until crisp-tender. Remove from the heat and set aside.

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