| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Green bell pepper, sliced | |
| 1/2 | c | Red onion, chopped |
| 2 | Garlic cloves, minced | |
| 3 | T | Canola oil |
| 1 | Potato, cut into thin wedges | |
| 1 | Yam, peeled & cut into thin | |
| wedges | ||
| 2 | c | Cherry tomatoes |
| 1 | c | Vegetable broth |
| 1 | c | Baby peas, thawed |
| 1 | pn | Cayenne |
INSTRUCTIONS
In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduce the heat to low & simmer for 5 minutes. Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes. Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.
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Nutrition (calculated from recipe ingredients)
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Calories: 291
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: <1mg
Sodium: 446.3mg
Potassium: 787.7mg
Carbohydrates: 37.3g
Fiber: 5.8g
Sugar: 3.3g
Protein: 6.7g