Slice the bell peppers and onion into thin strips.
Heat 1 Tablespoon olive oil in a skillet to medium-heat heat. Then add the sliced bell peppers and onions to the pan and cook until sizzling hot, about 3 minutes. Salt and pepper to taste.
Serve while warm with your favorite Mexican meal.
Notes
Other veggies: Feel free to add in more veggies like sliced mushrooms, zucchini or tomatoes. Storage: Any leftovers will keep in an airtight container for up to 4 days.