Skillet Macaroni Barbecue

• 2 tablespoons red wine cooking
• 1 each onions large, cut vertically into thin strips
• 1 each green bell peppers large, cut vertically into thin strips
• 2 each garlic cloves finely chopped
• 1 1/4 cups water
• 16 ounces tomatoes stewed
• 13 cup barbecue sauce
• 1 1/2 cups pasta elbow macaroni, uncooked
• 8 ounces corn canned, drained
• 3/4 cup cheddar cheese fat free

1. Heat cooking wine in a large nonstick skillet over medium heat.
2. Add onion, green pepper, and garlic.
3. Cook, stirring frequently, until vegetables are tender, about 5 minutes.
4. Add water, stewed tomatoes, and barbecue sauce.
5. When mixture boils, stir in macaroni and corn.
6. Reduce heat to medium-low, cover, and simmer 15 minutes.
7. Turn heat off.
8. Sprinkle cheese evenly over macaroni.
9. Replace lid and let stand 5 minutes to allow cheese to melt.
10. Quick tip: You can cut the onion and pepper up to a day ahead and refrigerate until needed.
11. The rest can be done very quickly.
12. NOTE: original used 2 teaspoons of vegetable oil to saute the vegetables

red wine cooking, onions, green bell peppers, garlic, water, tomatoes, barbecue sauce, pasta elbow macaroni, corn, cheddar cheese

Taken from recipeland.com/recipe/v/skillet-macaroni-barbecue-46889 (may not work)