Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Green bell pepper, sliced |
| ½ cup | Red onion, chopped |
| 2 \N | Garlic cloves, minced |
| 3 tablespoons | Canola oil |
| 1 \N | Potato, cut into thin wedges |
| 1 \N | Yam, peeled & cut into thin wedges |
| 2 cups | Cherry tomatoes |
| 1 cup | Vegetable broth |
| 1 cup | Baby peas, thawed |
| 1 pinch | Cayenne |
In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes.
Cover, reduce the heat to low & simmer for 5 minutes. Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes. Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.