Yield: 4 servings
|1½ pounds||Red bell peppers|
|⅓ cup||Olive oil|
Cut the peppers in long ½ strips. Warm the oil in a skillet and cook the peppers for 7 minutes skin side down then turn the peppers and cook until they are soft. remove from skillet and sprinkle with salt to taste.
Carbs 7.6g per serving.
Posted to bbq-digest by Wiley Mixon <wmix65@...> on Jan 22, 1999, converted by MM_Buster v2.0l.