Peppers 'N Potatoes - cooking recipe

Ingredients

2 Tbsp. margarine
1 c. each julienne cut red and green peppers and diced onions
1 small minced garlic
1 1/2 c. water
2 packets instant chicken broth and seasoning mix
1/8 tsp. pepper
1 lb. scrubbed red potatoes, thinly sliced

Preparation

In 12-inch nonstick skillet, heat margarine until bubbly; add bell peppers, onions and garlic.
Saute until vegetables are softened.
Stir in water, broth mix and pepper; bring to a boil. Reduce heat to low.
Add potatoes, cover and let simmer, stirring occasionally, until tender.
(Add more water if necessary to prevent sticking.)