Name: Sauteed Bell Peppers and Onion with Olives and Meyer Lemon
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Meyer lemon - 1; Oil-cured black olives, pitted and chopped - 10; Extra-virgin olive oil, divided - 3 tablespoons; Dried oregano - ½ teaspoon; Orange bell pepper, sliced into strips - 1; Yellow bell pepper, sliced into strips - 1; Sweet onion, sliced into strips - 1 large; Salt and pepper to taste - 1 large

Ingredients for - Sauteed Bell Peppers and Onion with Olives and Meyer Lemon

1. Meyer lemon 1

2. Oil-cured black olives, pitted and chopped 10

3. Extra-virgin olive oil, divided 3 tablespoons

4. Dried oregano ½ teaspoon

5. Orange bell pepper, sliced into strips 1

6. Yellow bell pepper, sliced into strips 1

7. Sweet onion, sliced into strips 1 large

8. Salt and pepper to taste 1 large

How to cook deliciously - Sauteed Bell Peppers and Onion with Olives and Meyer Lemon

1 . Stage

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.

2 . Stage

Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.

3 . Stage

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.