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Want a great topping for burgers, grilled chicken, hot dogs, Italian sausage, smoked sausage, Polish Sausage, or a Chicago Italian Beef sandwich? This recipe is a delicious complement to all these dishes. Oh, and it's great just as a side, too!
For the peppers: Cut off the tops and bottoms of the peppers, exposing the ribs inside. You will now have cylinder-ish bells. Set each pepper on one end and make a vertical slice with the tip of your knife to open the peppers. Set the pepper skin side down and work the knife along the inside of the pepper (with the blade parallel to the work surface), removing the ribs and seeds while unrolling the pepper so that it lies flat. Now just cut crosswise into strips about 1/4" thick. Slice remaining bell pepper tops and bottoms into strip type shapes as best as you can.
Heat oil in a large nonstick skillet* over medium heat. Add bell peppers; season with a sprinkling of garlic powder, salt and pepper. Cook, stirring occasionally, until peppers are just tender and beginning to brown slightly, about 10 minutes, more or less. Carefully taste a bell pepper slice and decide if you like the seasoning as is, or if you'd like to add more garlic powder, pepper, and/or salt. Serve and enjoy!
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