Mushrooms and peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Mushrooms, cleaned, sliced |
| Or cut in chunks | ||
| 2 | mediums | Onions, halved andsliced |
| About 1/4 inch thick | ||
| 2 | mediums | Green peppers, |
| Cleaned,halved and sliced | ||
| About 1/2 inch thick | ||
| 8 | ounces | Can tomato sauce |
| ½ | To 1 tsp garlic powder | |
| 1 | To 2 TBSP oregano | |
| x | Pinch of salt and pepper | |
Directions
Add mushrooms, peppers and onions to a large non-stick pan. Saute over medium-high heat until onions are soft and golden. (You may need a squirt of non-stick cooking spray if you don't have a non-stick pan). Add tomato sauce and ⅓ of the can of water. Add spices (I use the larger amount listed) and mix well. Cook covered over the lowest heat (simmer) for 20 minutes.
Posted by mozzicato@... (Susan Mozzicato) to the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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