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My review
Sauteed Bell Peppers and Onion with Olives and Meyer Lemon
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DrMom
"A beautifully-colored, warm vegetable salad of sauteed peppers and onion with oil-cured olives and Meyer lemon."
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Ingredients
20 m servings 262Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
- Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
- Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.
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Footnotes
- Cook's Note:
- You can use two orange bell peppers instead of one orange and one yellow.