Peppers 'N Potatoes

1. 1

   In 12-inch nonstick skillet, heat margarine until bubbly; add bell peppers, onions and garlic.

2. 2

   Saute until vegetables are softened.

3. 3

   Stir in water, broth mix and pepper; bring to a boil. Reduce heat to low.

4. 4

   Add potatoes, cover and let simmer, stirring occasionally, until tender.

5. 5

   (Add more water if necessary to prevent sticking.)

No additional tips available.