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    Skillet Peppers

    2 tablespoons olive or vegetable oil
    3 medium green, red or yellow bell peppers, cut into 1/4-inch strips (3 cups)
    1 medium onion, thinly sliced
    1/4 cup golden raisins
    2 tablespoons salted sunflower nuts
    2 teaspoons lemon juice
    1/2 teaspoon salt


    Heat 10-inch skillet or wok over medium heat. Add oil; rotate skillet to coat side.

    Add bell peppers, onion and raisins; stir-fry 2 to 4 minutes or until vegetables are crisp-tender. Stir in remaining ingredients.

    Makes 4 servings, about 3/4 cup each

    This recipe displayed with permission from General Mills, Inc.

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