Mediterranean Peppers and Potatoes

By Lv2Cook

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

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