• 2 large red bell peppers, seeded
• 2 tbsp. oil
• 2 tbsp. chopped fresh basil or 1 tsp. dry basil
• salt and pepper to taste

1. Cut bell peppers lengthwise into 1/2 inch wide strips. Heat oil in a wide frying pan over medium heat. Add peppers. Cook stirring until tender, about 8 minutes. Stir in chopped basil. Season to taste with salt and pepper. Serve hot, at room temperature or chilled. If made ahead cover and let stand for up to 6 hours or refigerate for up to a day.
2. Marlene

A very simple and tasty side dish. Goes good with pork or chicken but likely any meat.