1 cup chopped red, yellow, orange bell peppers
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.