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Mediterranean Peppers and Potatoes

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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

Details

Servings 1

Preparation

Step 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.

Serving Size: 1 cup

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