Yields 2 servings
- 3 medium size bell peppers (mix orange, red, and yellow), sliced into strips
- 1 tbsp. coconut oil
- 1 tbsp. minced garlic
- 2 tbsp. finely grated fresh ginger or 1 tsp. ground ginger
- Himalayan sea salt and pepper to taste
Clean and dry peppers. Cut the top off of each pepper and remove seeds, slice peppers in half and cut into thin strips. In a medium size skillet, heat coconut oil on medium heat. Add pepper strips and cook until soft, stirring frequently. Add garlic, ginger, salt and pepper, tossing until thoroughly coated, cooking for an additional minute or until desired crispness. Serve immediately.