I hate that I feel guilty for eating rice or a baked potato.
Have you discovered gypsy peppers in your local market? These colorful peppers are a new hybrid pepper that we have been buying for a couple of years. They turn from shades of yellow to orange to vibrant scarlet. The gypsies have no heat, a very thin skin, cook quickly and are much sweeter and smaller than bell peppers. I love the bright colors, the size and flavor of them. They have hardly any seeds and they last a really long time when freshly refrigerated.
To saute gypsy peppers, first rinse and dry them. Make sure there is no water on them or you will make the hot oil splatter. No need to slice them or cut off the tops - the tops make clever little handles when you eat them. Heat a skillet to medium high heat. Add a splash or two of good oil that has some flavor. I prefer high quality olive oil and always heat the pan before adding the oil. If you add oil to a hot pan, you will find that foods don't stick as easily. So, you've added the perfectly dry peppers. Now toss them around in that hot pan with the oil, searing them for 4 or 5 minutes. Remove them to a plate and season if you wish.
Since my diet is now kaput, I had grits for breakfast and a grilled cheese sandwich for lunch. I've been thinking of pasta all afternoon. The guilt of that potato last night is fading fast.