Just don’t admit that you didn’t get why these peppers are called the Stoplight Trio to anyone. They *might* think you’re slow. Like yellow light slow.
Did you guys know I am pretty cheap frugal thrifty miserly efficient with our budget? For both economic and environmental reasons, my pantry is filled with dry beans and legumes, bulk masses of rice, and let’s just say, I’ve mastered the art of the freezer. And as I alluded in this post, the red bell pepper makes only a rare appearance in our home. The yellow? Even rarer. In fact, I think this is the first time I’ve ever purchased a yellow pepper.
So apparently these trio of peppers has not only the nickname “stoplight” peppers but it also has the power of a stoplight. Because as I was speeding down the produce aisle (hey, I’m a woman on a mission with three grocery stores to hit and I have no tolerance for Sunday-drivers. Get in, get out, get goin!), and I slammed on the breaks. The tri–color–trio was the same price as the monotone green trio. And in true form, I compared at least 6 different packs of peppers to find the largest red and yellow peppers to get the most bang for my buck.
Mhmm. I chose a simply spiced meal to highlight the flavors of the colored peppers that we so rarely enjoy in our home. We ate this meal outside on a beautiful spring evening on our back porch.
Stoplight Stir Fry (2 servings)
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 red bell pepper,sliced
1/2 white onion, sliced
2 scallions, chopped in 1″ pieces
2 pinches anise seed, whole
1/4 tsp garlic salt
Add onion to a wok over medium heat sprayed with cooking oil. Season with garlic salt and add anise seeds to toast. Add the white (more onion-y) portions of the scallions to the wok. Cook 1 minute. Add bell peppers and stir fry until crisp, juicy, and brightly colored, about 3 minutes. Toss in green parts of scallions and protein of choice (chick peas for me; beef for the omnivore). Serve over rice.