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