Cooked Bell Peppers & Mushrooms - cooking recipe

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

Preparation

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