Peppers And Potatoes

• 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

1. In 12-inch nonstick skillet, heat margarine until bubbly and hot.
2. Add bell peppers, onions and garlic and saute until vegetables are softened, about 5 minutes.
3. Stir in water, broth mix and pepper.
4. Bring to a boil.
5. Reduce heat to low; add potatoes.
6. Cover and let simmer, stirring occasionally, until potatoes are tender, about 15 minutes (add water, if necessary to prevent sticking).
7. Place on serving platter and garnish with parsley sprigs, if desired.

margarine, julienne, onions, garlic, water, packets instant chicken broth, pepper, red new potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572992 (may not work)