Colorful, Versatile Peppers

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Enjoy colorful, versatile peppersBy Mollie Katzen, TRIBUNE MEDIA SERVICESThe Pittsburgh Tribune-Review: Sunday, January 18, 2009Sweet bell peppers, when cooked minimally over high heat, retaincrispness and color (and become even sweeter, if that is possible)while transforming themselves into the most versatile side dish and/orcondiment imaginable. A touch of this can cheer up any plate, at anytemperature, and can turn something plain into a meal.Pile this colorful combination of soft, sweet onions and crisp,bright, barely cooked peppers on top of (or in the case of rice ofpasta, mixed in with) anything you want to spruce up: grilled tofu orfish, an open-face cheese sandwich, an omelet, pasta, rice --anything. This dish will keep for up to a week if stored in a tightlycovered container in the refrigerator. You can then use it incrementally.Bell Pepper Festival1 tablespoon extra-virgin olive oil1/2 cup thinly sliced onion3/4 pound sweet bell peppers (assorted colors), thinly sliced1/4 teaspoon salt1 teaspoon minced or crushed garlicPlace a medium-large, wide, shallow skillet over medium heat. Afterabout a minute, add the olive oil, and swirl to coat the pan.Turn the heat to high, and add the onion. Cook it quickly until itwilts and becomes translucent. This will take only 3 to 5 minutes.When the onion is very soft, add the bell peppers, salt and garlic.After about a minute over strong heat, turn the stove down to medium,and continue to cook and stir (tongs work best!) for only about 5minutes longer. The peppers should be barely cooked.Serve hot, warm or at room temperature in any context.Makes 4 to 5 servings. A Good Credit Score is 700 or Above. See yours in just 2 easy steps!