Ingredients:
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 3 large bell peppers (any mix of red, yellow, or green), sliced into strips
• 1 teaspoon ground oregano
• 1/4 teaspoon salt, or to taste
• 1/4 cup (60 ml) water
Directions:
• Add the olive oil, minced garlic, sliced peppers, ground oregano, salt, and water to a large skillet set over medium heat. Toss gently to coat the peppers evenly.
• Cover the skillet with a tight-fitting lid.
• Cook undisturbed for 8 to 10 minutes, until the peppers soften and become tender.
• Remove the lid and increase the heat slightly to medium-high.
• Cook for an additional 3 to 5 minutes, stirring frequently, until the residual water evaporates and the peppers take on light browning around the edges.
• Taste, adjust salt if needed, and serve warm.
LINK TO: Portillo’s Italian Beef Au Jus.
LINK TO: Roast Beef
