Cooked Bell Peppers & Mushrooms

READY IN: 23mins
Top Review by vrvrvr

This is fabulous! I substituted white wine for the chicken stock, and garnished with a little fresh parsley. Also, I didn't cut my peppers into squares, just sliced them into strips. Yum, is this ever delicious. I used extra large fresh mushrooms (from BJs) and they make it hearty enough to be a main course! The sprinkling of Parmesan cheese as a finishing touch is perfect. We will gladly be making this winner again!

Ingredients Nutrition


  1. Heat stock and butter in a heavy nonstick skillet over medium heat.
  2. Saute bell peppers and mushrooms 7 to 8 minutes, or until mushrooms are tender.
  3. Stir in tarragon and season with salt and pepper to taste.
  4. Cook another minute.
  5. Sprinkle with cheese.

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