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Mediterranean Peppers and Potatoes

Yield 5 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.