Bell Pepper and Mushroom Sauté

[Guest guest]

Bell Pepper and Mushroom Sauté

 

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, cut into 1 inch

squares

1/2 lb. fresh mushrooms, sliced

1 1/2 teaspoon tarragon, or 2 tbsps. 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. Serves 4.