The bell pepper is a tasty vegetable that comes in an assortment of colors, including green, red and yellow. You can use a grill pan to cook the bell pepper, a process that softens it and increases its sweetness. Bell pepper is an extremely healthy food choice, according to the Centers for Disease Control, as it is loaded with vitamins A and C. When selecting a pepper to cook, make sure that its skin is firm to the touch and does not have any wrinkles, holes or pits.
Cut the top of the bell pepper off with a knife by making a semi-circular, horizontal cut into the pepper flesh just below the pepper's stem. This may remove part or all of the stem portion of the pepper.
Pinch off any remaining portion of the stem located in the middle of the pepper pod with your fingers, pull it out and discard. The stem contains seeds and membranous tissues which have a bitter taste.
Remove the remaining seeds located in the bell pepper by scooping them out with your fingers and then rinsing away any stuck on seeds with water.
Cut off the bottom of the bell pepper and discard.
Wash the bell pepper lightly with water to flush out any additional seeds or debris.
Cut the bell pepper, length-wise, into 1/4-inch strips. Each strip should be about 4 to 6 inches in length.
Set the grill pan onto the stove's burner.
Set the burner to medium-high heat.
Pour 1/4 to 1/2 cup olive oil onto the grill pan.
Allow the oil to heat on the pan. This usually takes three to five minutes.
Place the bell pepper strips into the hot oil in the grill pan.
Stir the bell pepper strips around with a spatula until they are coated with oil.
Cook the peppers for two to three minutes and stir again.
Continue cooking and stirring every two to three minutes until the bell pepper strips turn soft and become more translucent in color.
Remove the bell peppers from the grill pan with tongs.
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Joshua Bailey has been writing articles since 2006 with work appearing at Bodybuilding.com and 2athletes.com. Bailey holds the following certifications: NASM-CPT, NASM-PES, NASM-CES and NSCA-CSCS. He also holds a Bachelor of Science in exercise and sports science from the University of North Carolina, Chapel Hill and a Master of Science in exercise physiology from the University of North Carolina, Greensboro.