Slice off the tops and bottoms of the green bell peppers, cut them in half, remove the seeds, and then cut into thin strips.

Peel the red onion and slice into thin strips.

Warm the olive oil in a large skillet over medium-high heat. Once hot, add the bell pepper and onion strips, sautéing for 7-10 minutes until they are softened and begin to brown.

Season with dried oregano, salt, and black pepper, stirring for an additional minute to distribute the flavors evenly.