Red Bell Pepper and Mushroom Sauté
37.4 calories/1.4 grams protein per serving
| 1 tsp. unsalted butter or margarine | 51 cal | 0.1 protein |
| 1 large red bell pepper, cored, seeded and cut into 1 inch squares | 43 cal | 1.6 protein |
| 1 large yellow or green bell pepper, cored, seeded and cut into 1 inch squares | 33 cal | 1.4 protein |
| 1/4 lb. mushrooms | 25 cal | 3.5 protein |
| 1-1/2 tsp. tarragon, or 2 Tbs. fresh, chopped | 5 cal | 0.4 protein |
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1) Melt butter in a heavy nonstick skillet over medium heat. 2) Sauté bell peppers and mushrooms 7-8 minutes, or until vegetables are tender. 3) Season with salt and pepper to taste. Stir in tarragon and cook another minute. Makes about 5 servings. |
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