This side dish can be made with wine or stock, or water, and any herb or herb mixture you like. You can also make it with any color peppers, though I like the look, taste, and nutrition in red peppers.
- 1 cup chopped red Bell pepper
- 8 oz sliced mushrooms
- 2 cloves garlic
- 1 t dried thyme or 1 T fresh thyme
- 2 T dry white wine or chicken stock
- small amount of olive oil to coat pan
Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don't burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.
Makes two pretty large servings, each with 7 grams of carb plus 3 grams of fiber.