2 red peppers
2 green peppers
2 yellow peppers
3 tbsp. butter
1 tbsp. thyme leaves
1 tbsp. basil leaves
4 garlic cloves, chopped
2 med. onions
1 can water chestnuts, drained & halved

Rinse, stem and seed peppers into 3/8 inch strips and set aside. In 12-14 inch fry pan, combine butter, thyme, basil and garlic. Cook stirring often until garlic is golden brown (5 minutes). Add pepper strips, onions and water chestnuts. Continue cooking until vegetables are limp. 20 minutes. We serve this as a side dish with hamburgers.