Peppers 'N Potatoes

7 ingredients
5 steps

Ingredients

  • 2 Tbsp. margarine
  • 1 c. each julienne cut red and green peppers and diced onions
  • 1 small minced garlic
  • 1 1/2 c. water
  • 2 packets instant chicken broth and seasoning mix
  • 1/8 tsp. pepper
  • 1 lb. scrubbed red potatoes, thinly sliced

Directions

  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.)

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