Veggie Recipe

Wash the green bell peppers. Cut each pepper in half lengthwise, remove seeds and white ribs, then slice into 1/4-inch strips.

Peel and thinly slice the garlic cloves (or mince if preferred). Peel the yellow onion, cut in half, then slice into thin half-moons.

Heat pan

Place a large skillet over medium heat. Add olive oil and butter to the pan and let the butter melt and foam, about 1 minute.

Add the sliced onion to the skillet. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4–5 minutes.

Add the sliced garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.

Add the sliced green peppers to the skillet. Stir to coat with oil and distribute evenly. Season with kosher salt, black pepper, and red pepper flakes. Cook, stirring every couple minutes, until peppers are tender-crisp and slightly blistered, about 6–8 minutes. If you prefer them softer, cook an additional 3–4 minutes.

Turn off the heat. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

If using, sprinkle grated Parmesan over the peppers and allow it to melt slightly from the residual heat, about 1 minute.

Serve warm as a side dish, on top of toasted bread, or mixed into grains or pasta.