Tri-Colored Peppers

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

A light touch of vinegar or lemon juice brings out the flavor of the peppers.


  • 4 to 6 bell peppers, preferably a combination of colors
  • 1 to 2 tablespoons olive oil
  • 1 to 2


  1. Core, seed, and cut the peppers into long thin slices.
  2. Heat the oil in a large nonstick skillet over high heat until hot and almost smoky. Add the peppers and stir-fry for a couple of minutes to begin their cooking.
  3. Reduce the heat to low and simmer covered until the peppers are soft, about 10 minutes. Remove the skillet from the heat, add the vinegar, a