Fajita Bell Peppers

• canola oil or 2 tablespoons olive oil↗2 tablespoons
• red sweet bell pepper↗1
• green sweet pepper↗1
• yellow sweet bell pepper↗1
• fresh garlic cloves, smashed↗2 2
• kosher salt↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.

2. 2

   Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.

3. 3

   Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).

4. 4

   Add oil, swirl to coat bottom of pot.

5. 5

   Add garlic, then peppers.

6. 6

   Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.

7. 7

   You want the peppers' skins to get brown patches;cook until tender-crisp.

8. 8

   Sprinkle with salt, stir and serve.