This is a great dish to serve with rice, baked potatoes or any grains. It is also good used on sandwiches or tacos. 

•  1 tablespoon olive oil or ¼ cup vegetable broth
•   1-2 bell peppers, any color, thinly sliced
•   1-2 jalapeño or Serrano peppers 
•   1 onion, thinly sliced
•   1-2 cloves garlic, minced
• 1 cup mushrooms, sliced
•   ½ teaspoon salt
•   Freshly ground pepper, to taste

In large skillet, heat oil or vegetable broth on medium-high heat. Add pepper, onion, and garlic and toss until tender and beginning to brown. Then add mushrooms, salt and pepper. Remove from heat and serve.

Hint:

  Serrano chiles are usually much hotter than jalapeños. Jalapeños are now bred to be milder in flavor.