Peppers 'n' potatoes

Yield: 4 servings

Measure Ingredient
2 tablespoons Margarine
1 cup Ea julienne red & gr peppers
1 cup Diced onions
1 small Garlic clove, minced
1½ cup Water
2 packs Chicken bouillon
⅛ teaspoon Pepper
1 pounds New red potatoes, thin slice

In 12" non stick skillet heat margarine until bubbly and hot; add bell peppers, onion, and garlic and saute until vegetables are softened, about 5 minutes. Stir in water, broth mix, and pepper; bring to a boil. Reduce heat to low; add potatoes, cover, and let simmer, stirring occasionally, until potatoes are tender, about 15 minutes. 1 serving = 178 cal 6 g fat Submitted By CAROL VERGE On 04-29-95

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