Bell Pepper and Mushroom Sauté
Makes 4 servings.
1 tablespoon oil
1 large red bell pepper, cored, seeded and cut into 1 inch squares
1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 inch squares
1/2 lb fresh mushrooms, sliced
1 1/2 teaspoon tarragon, or 2 Tbs. fresh, chopped
Heat oil in a heavy nonstick skillet over medium heat.
Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender.
Season with salt and pepper to taste.
Stir in tarragon and cook another minute.