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By Craig Claiborne
Wash the peppers and cut them into quarters. Remove stems, seeds and membranes.
Heat the butter and olive oil in a large skillet and add the quartered peppers. Cook, stirring occasionally, for twenty to thirty minutes, until the peppers are tender.
Season with salt, pepper and orégano to taste. Serve immediately.
© 1966 Craig Claiborne estate. All rights reserved.