Ingredients
2
cups frozen stir-fry bell peppers and onions (from 1-pound bag)
1
can (14 1/2-ounces) diced tomatoes with mild green chilies
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
Preparation
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Stir-fry vegetables in skillet about 3 minutes or until crisp-tender. Stir in tomatoes, undrained, and thyme. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes, stirring occasionally, until heated through.
