Yield: 4 Servings
|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|
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.