Ingredients

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

　　2 large red or green bell peppers, cored, seeded, and thinly sliced lengthwise

　　1 large yellow onion, thinly sliced lengthwise

　　2 garlic cloves, smashed out of their skin and chopped

　　1 jalapeño or serrano chili, seeded and chopped

　　1 cup tomatillo or green chili salsa, your choice

　　2 tablespoons chopped fresh cilantro, for garnish

　　Heat a large skillet over high heat. Add the EVOO and the peppers and onions. Stir-fry the veggies, tossing them with tongs to sear them at the edges. Add the garlic and the jalapeño or serrano chili. Toss and turn the mixture for about 3 minutes, then add your salsa of choice and toss a minute longer.

　　Rachael Ray's 30-Minute Get Real Meals