Best way to sauté bell peppers and onions?

How do you get the browned edges on a pepper? I tried using really high heat on a cast iron pan but it burnt off the seasoning of the pan.

I found a website that said not to use oil at first and let them sit for a few minutes without and that seemed to work okay but with the amount of peppers I put in, the pan cools off too fast.

I’ve let them sit On a nonstick pan for a good amount of time and they get soft but i can’t seem to get that nice burnt edge on the peppers before they get too mushy or lose their color

Any tips would be appreciated!

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from A place to become a better cook and share your culinary knowledge https://www.reddit.com/r/AskCulinary/comments/ewxs9x/best_way_to_sauté_bell_peppers_and_onions/