Cut green pepper in half lengthwise.
Remove stem, seeds, and core from pepper.
Cut pepper into thin strips; set aside.
Remove stems from cherry tomatoes.
Cut in half; set aside.
In a large skillet, cook green pepper strips and basil in hot oil for 3 minutes.
Add cherry tomatoes.
Cover and cook for 1 to 2 minutes more or till heated through.
Sprinkle with garlic salt and pepper.