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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.