Cooked Bell Peppers & Mushrooms

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1⁄4 cup  chicken stock or 1⁄4 cup water
• 1  teaspoon unsalted butter
• 1  large red bell pepper, cored, seeded and cut into 1 inch squares
• 1  yellow bell peppers or 1  green bell pepper, cored, seeded and cut into 1 inch squares
• 1⁄2 lb mushroom, sliced
• 1⁄2 teaspoon tarragon or 2  tablespoons fresh tarragon, chopped
• 1⁄8 teaspoon salt
• 1  tablespoon parmesan cheese

Directions

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.