->Peppers Mushrooms <-

1/4 cup chicken stock or water

1 tsp. unsalted butter

1 large red bell pepper, cored, seeded and cut into 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 Tbs. fresh, chopped

1/8 tsp. salt

1 Tbs. Parmesan cheese

Heat stock and butter in a heavy nonstick skillet over medium heat.

Saute bell peppers and mushrooms 7-8 minutes, or until mushrooms

are tender. Stir in tarragon and season with salt and pepper to

taste. Cook another minute. Sprinkle with cheese. Makes 4 servings.