Sautéed Mushroom and Red Bell Pepper

This recipe makes about a cup of cooked veggies

5 white button mushrooms (cleaned)

1/2 of a Red Bell Pepper 

Cracked Black Pepper

Garlic Powder or 1 clove of fresh garlic finely diced

1/2 tablespoon of real butter

 

Cut mushrooms and pepper into appropriate bite size pieces for your family (smaller kids = smaller pieces). Heat a medium sized skillet over medium heat. Melt butter in skillet and add the veggies. (If using fresh garlic put that in the skillet first and sauté for a few minutes, be careful not to burn it, then add the mushrooms and peppers.) Sprinkle veggie mix with garlic powder (about a teaspoon, this stuff can be bitter if used in excess) and cracked black pepper. Stir frequently to avoid burning the veggies. They are done when the peppers are tender and no longer super crunchy. Remove from heat and serve.

 

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