From Sandi's Recipe File - Sauteed Peppers in Tarragon Vinaigrette

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"Sauteed Peppers in Tarragon Vinaigrette"

Recipe Source:
December 1999 Issue
Reader's Digest

Serving Size: Makes 6 servings

Amount Ingredient

2 tablespoons lemon juice

1 tablespoon cider vinegar

1 teaspoon sugar

1 teaspoon cornstarch

1 teaspoon ground cumin

1/2 teaspoon dried tarragon leaves

1/2 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon cayenne

1 teaspoon salt

2 cups chopped red pepper (1 inch cubes)

2 cups chopped green pepper (1 inch cubes)

1 teaspoon olive oil

Preparation Instructions:

Combine sauce ingredients in 1 cup measure. Set aside. In 12 inch nonstick skillet, combine peppers and oil. Cook over medium heat for 7 to 9 1/2 minutes, or until peppers are tender crisp, stirring frequently. Stir in sauce. Cook for additional 30 to 45 seconds, or until sauce is thickened and peppers are coated, stirring constantly. Makes 6 servings.

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