Slice the Red Peppers into long, thin strips
Heat a pan with a little Olive Oil
Fry the Peppers on a high heat with a small sprinkle of Salt
Stir them – but not too often as you want a slight blackening on the edges
When they are soft ish but not too well cooked – squeeze some Lemon into the pan and some fresh Mint
(You could use Red Wine or Balsamic Vinegar here too)
These are great with Lamb dishes – or with some simple grilled Fish or Chicken. They are also good in a Steak Sandwich