Wash peppers, pat dry, then slice into thin strips. Think bedtime story for your knife—gentle, but decisive.
Heat olive oil in a skillet over medium heat. When it shimmers, you’re ready to roll.
Add garlic and sauté for about 30 seconds until fragrant. Don’t burn it—garlic drama is real.
Toss in pepper strips, season with salt and pepper. Stir-fry for 4–6 minutes until peppers are tender-crisp. You want a little bite, not mush city.
Optional: finish with lemon squeeze or chili flakes for a quick flavor lift. Garnish with herbs if you’re feeling fancy.
