Sauteed Sweet Peppers and Mushrooms

This Thanksgiving I was tasked with bringing veggies and dip. This worked out really well because the veggies are something that I could make use of if I got sent home with leftovers. And I did come home with a lot left over. This recipe makes use of some of the veggies. I thought this dish was better than any of the side dishes offered at Thanksgiving. :)

Ingredients
Mini sweet peppers (I got a bag of them at my local BJ's)
Small white and baby bell mushrooms
About 2 tsp. Olive oil
3 Garlic cloves
Ground pepper

Equipment
Frying pan
Spatula
Sharp knife

Instructions

• Use whatever amounts of peppers and mushrooms that will create the size batch you need. If you're not sure start with a conservative amount and add more as you go.
• Peel and crush garlic cloves, allow to rest for 10 to 15 minutes
• Cut the stems off the peppers and slice length wise
• Cut the mushrooms in half
• Heat a frying pan on medium and spray with cooking spray
• Add the peppers and mushrooms to the pan
• Spray with olive oil (I keep some by the stove in a standard spray bottle)
• Cook for about 5 - 10 minutes stirring occasionally
• Chop the garlic and add to the mix
• Add pepper as desired
• Allow to cook for another few minutes stirring occasionally
• Serve immediately