Beef, Potato & Pepper Skillet

• 1 (17 ounce) packagefully-cooked beef caps (with gravy)
• 2 cups frozen seasoned chunky-style hash brown potatoes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 small onion, cut into thin wedges
• 12 cup water
• 18-14 teaspoon pepper

1. Combine all ingredients in large nonstick skillet; bring to a boil, stirring occasionally.
2. Reduce heat; cover and simmer 12 to 14 minutes or until peppers are tender; stirring occasionally.

beef caps, potatoes, red bell pepper, green bell pepper, onion, water, pepper

Taken from www.food.com/recipe/beef-potato-pepper-skillet-21575 (may not work)