Brussels Sprouts & Red Bell Peppers
|Brussels sprouts||2 Pound|
|Red bell peppers||2 Large, seeded and cut into 3/4-inch-wide strips|
|Prepared mustard||1 Teaspoon|
Prepare and boil or steam sprouts.
Melt butter in a 4- to 5-quart pan over medium-high heat; add bell peppers, cover, and cook until slightly soft (about 3 minutes).
Stir in basil, mustard, and sprouts.
Cook, stirring frequently, until sprouts are heated through (about 3 more minutes).
Season to taste with salt and pepper.