Mediterranean Peppers and Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
2 teaspoons olive oil |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 cup minced seeded plum tomato |
1 1/2 cups cubed peeled baking potato |
1 cup (1-inch) pieces red bell pepper |
1 cup (1-inch) pieces yellow bell pepper |
1 cup (1-inch) pieces orange bell pepper |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (10 1/2-ounce) can low-salt chicken broth |
1/3 cup coarsely chopped fresh basil |
1/4 cup sliced pimento-stuffed olives |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add onion; sauté 10 minutes. Add garlic, and sauté 1 minute. Add tomato, and cook 5 minutes, stirring frequently. Add potato, bell peppers, salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in basil and olives. Let stand, covered, 20 minutes.
|
|