Mediterranean Peppers and Potatoes

Cooking Light
5 servings (serving size: 1 cup)


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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


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.

Created date

May 1998

Nutritional Information

Calories 105
Caloriesfromfat 28 %
Fat 3.3 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 17.5 g
Fiber 3.2 g
Cholesterol 1 mg
Iron 2 mg
Sodium 215 mg
Calcium 32 mg