1 1/2 lbs. sealegs
1 lg. red bell pepper, finely sliced
1 med. onion, finely sliced
1/4 c. oil (vegetable)
3/4 c. wine (white)
Salt, pepper & garlic to taste

Saute onion in oil until tender. Add pepper and saute until soft. Mushrooms may be added (saute after the onions and with the peppers). Stir in sealegs. Add wine and seasonings. Cook about 10 to 15 minutes. Serve over a bed of rice.