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.