Name: Sauteed Bell Peppers and Onion with Olives and Meyer Lemon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 1 Meyer lemon; 10 oil-cured black olives, pitted and chopped; 3 tablespoons extra-virgin olive oil, divided; 0.5 teaspoon dried oregano; 1 orange bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 large sweet onion, sliced into strips; salt and pepper to taste

Sauteed Bell Peppers and Onion with Olives and Meyer Lemon

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Highly flavorful and easy side dish - sautéed bell peppers, sweet onion, oil-cured olives, and fresh Meyer lemon.

Ingredients:

1 Meyer lemon
10 oil-cured black olives, pitted and chopped
3 tablespoons extra-virgin olive oil, divided
0.5 teaspoon dried oregano
1 orange bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 large sweet onion, sliced into strips
salt and pepper to taste

Instructions:

Start by trimming the ends of the lemon, then proceed to slice the lemon in half. Finely chop one of the halves, including the peel, into small pieces; squeeze the other half to extract the juice and set it aside.
Mix together olives, 2 tablespoons of oil, fragrant oregano, chopped lemon, and zesty lemon juice.
In a pan over medium-high heat, sizzle the bell peppers and onion in 1 tablespoon of olive oil until the onion softens and the peppers retain a slight crunch, for approximately 5 minutes. Combine the sizzling mixture with the zesty lemon blend. Season with salt and pepper, then savor right away.

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