Preheat broiler to high.

Place whole green and red peppers on a broiler rack 6-7 inches from the heat.

Broil each side of the peppers for approximately 3 minutes, or until the skin starts to bubble and blister.

Remove peppers from the oven and let them cool to touch.

Rinse the cooled peppers with cool water.

Peel off the bubbled and blackened skin from the peppers.

Remove and discard the seeds from the peppers.

Slice the peeled and deseeded peppers into 1/4-inch wide strips.

Set the pepper strips aside.

In a skillet, saute chopped onion and minced garlic in butter or margarine over medium heat until tender and translucent.

Remove the skillet from the heat.

Add the pepper strips to the skillet with the sauteed onion and garlic.

Gently toss the pepper strips to coat them with the onion, garlic, and butter mixture.

Add salt to taste.

Serve immediately.