Dear /ck/

I don't frequent your fine section as often as I should, but I'm about to make some cheese steaks for an epic feast and historically.. when I've sauteed bell peppers and onions I get these horribly ranky vegetable farts afterward, and this gross smell exudes from my pores for 2 to 3 days afterward after eating a whole pepper and onion sauteed. I'm fine though after eating the same thing sauteed at a restaurant. I can't figure out what I'm doing wrong!

I normally saute with olive oil. Am I doing it too long? Not long enough? I've tried varying my cooking times and nothing seems to help.. How the hell can I fuck up sauteing?

Please inform me how I am (apparently) releasing the sulfer? from the vegetables and how to make it stop!