Sautéed Peppers and Mushrooms
A flavorful variation–great with pork!

Ingredients
1/4 cup chicken stock or water
2 tsp. unsalted butter
1 large red bell pepper, cored, seeded and cut into 1-inch squares
1 yellow or green bell pepper, cored, seeded and cut into 1-inch squares
1/2 lb. mushrooms, sliced
1/2 tsp. tarragon, or 2 tbsp. fresh, chopped
1 tbsp. Parmesan cheese

Preparation

• Heat stock and butter in a heavy nonstick skillet over medium heat.
• Sauté bell peppers and mushrooms 7 to 8 minutes, or until mushrooms are tender.
• Stir in tarragon and season with salt and pepper to taste.
• Cook another minute. Sprinkle with cheese before serving.