Peppers And Potatoes

1. 1

   In 12-inch nonstick skillet, heat margarine until bubbly and hot.

2. 2

   Add bell peppers, onions and garlic and saute until vegetables are softened, about 5 minutes.

3. 3

   Stir in water, broth mix and pepper.

4. 4

   Bring to a boil.

5. 5

   Reduce heat to low; add potatoes.

6. 6

   Cover and let simmer, stirring occasionally, until potatoes are tender, about 15 minutes (add water, if necessary to prevent sticking).

7. 7

   Place on serving platter and garnish with parsley sprigs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.