Fajita Bell Peppers - cooking recipe

Ingredients

2 tablespoons canola oil or 2 tablespoons olive oil
1 red sweet bell pepper
1 green sweet pepper
1 yellow sweet bell pepper
2 fresh garlic cloves, smashed
1/4 teaspoon kosher salt

Preparation

If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2\" wide strips; if you cut them too narrow, they'll go limp before they brown.
Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
Add oil, swirl to coat bottom of pot.
Add garlic, then peppers.
Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
You want the peppers' skins to get brown patches;cook until tender-crisp.
Sprinkle with salt, stir and serve.