Ingredients
2
tablespoons olive or vegetable oil
3
medium green, red or yellow bell peppers, cut into 1/4-inch strips (3 cups)
1
medium onion, thinly sliced
1/4
cup golden raisins
2
tablespoons salted sunflower nuts
2
teaspoons lemon juice
1/2
teaspoon salt
Preparation
Heat 10-inch skillet or wok over medium heat. Add oil; rotate skillet to coat side.
Add bell peppers, onion and raisins; stir-fry 2 to 4 minutes or until vegetables are crisp-tender. Stir in remaining ingredients.
