Wash and cut peppers into long strips. Slice or chop onion.
Heat oil in a large skillet over medium heat. Add peppers and onions and sprinkle with salt and pepper.
Cook, stirring occasionally, for 8 to 10 minutes, or until onions are clear and peppers are tender.
Refrigerate leftovers within 2 hours.
Serve as a side dish; add to sandwiches, tacos or wraps; add to cooked pasta or rice bowls.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.