1 T. Olive Oil
2 Cloves Garlic, Crushed
1 Small Red Onion, chopped
6 Bell Peppers (orange, red, green), cut into 1/2” strips
6 Roma Tomatoes, chopped
Salt and Pepper

Heat oil in skillet over medium-high heat. Cook garlic and onion until onion is tender. Reduce heat to medium-low and stir in bell peppers. Cover and cook 5 minutes. Stir in tomatoes, salt, and pepper. Cook uncovered 5 minutes, stirring frequently, until peppers are crisp tender. Serve warm, or refrigerate 2+ hours until chilled.