Wash and pat dry. Slice and seed bell peppers. Add 1 teaspoon of olive oil or dipping oil (see asparagus) into skillet. Heat over medium heat heat. Add peppers and cook, stirring almost constantly. Don’t overcook – take off heat before peppers begin to lose intense color. Done in about 5 minutes. Salt and pepper to taste. May add other veggies for variety (onions, mushrooms, zucchini, summer squash, asparagus and/or carrot sticks).
Add raw shrimp or raw scallops at the beginning and you will have a meal. Adjust cooking time as needed to make sure fish is cooked through.