This recipe for sweet and tangy sauteed bell peppers is good with pork chops or broiled salmon.

1 tablespoon extra-virgin olive oil

1 medium red onion, halved and thinly sliced

Coarse salt and ground pepper

3 sweet bell peppers (any color), cut into thin slices

1 hot red chile (optional), sliced

3 tablespoons red-wine vinegar

2 tablespoons fresh oregano leaves

In a large skillet, heat olive oil over medium-high. Add onion; season with salt and pepper. Cook, stirring often, until onion softens, 3 minutes. Add bell peppers and chile, if using, and toss to combine. Season with salt and pepper; add vinegar. Stir to combine, cover, and cook until peppers soften slightly, 3 minutes. Toss with oregano.