By Micki Brown
8 large sweet Italian peppers, cut in half lengthwise, seeds and membranes removed
¼ cup extra virgin olive oil
2-3 cloves garlic, minced
1 tsp Italian seasoning
Sea salt and black pepper to taste
Heat oil in a large skillet over medium heat. Add the peppers, and cook, stirring frequently, until the peppers are tender, but not mushy, and begin to brown. Add the garlic, Italian seasoning, and salt and pepper and cook another 1-2 minutes. Serve with desired entrée.