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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 2 Tbsp. margarine
- 1 c. julienne cut red and green bell peppers (3 x 1/4-inch strips)
- 1 c. diced onions
- 1/2 small garlic, minced
- 1 1/2 c. water
- 2 packets instant chicken broth
- 1/8 tsp. pepper
- 6 to 7 scrubbed red new potatoes (1 to 1 1/4 lb.), thinly sliced
Method
- In 12-inch nonstick skillet, heat margarine until bubbly and hot.
- Add bell peppers, onions 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 (add water, if necessary to prevent sticking).
- Place on serving platter and garnish with parsley sprigs, if desired.
