2 tbsp. butter
1 c. red bell pepper, julienne cut
1 c. green bell pepper, julienne cut
1 c. diced onion
1/2 to 1 small minced garlic clove
1 1/2 c. water
2 pkg. instant chicken broth mix
1/8 tsp. pepper
1 lb. (2 oz.) red new potatoes, thinly sliced

In 12 inch nonstick skillet, heat butter until bubbly and hot; add bell peppers, onion, and garlic and saute until vegetables are softened, about 5 minutes. Stir in water, broth mix, and pepper; bring to a boil. Reduce heat to low; add potatoes, cover, and let simmer, stirring occasionally, until potatoes are tender, about 15 minutes ( if necessary, add more water to prevent sticking). Transfer to serving platter. Makes 4 servings. Each serving provides: 1 1/2 bread exchanges; 1 1/2 vegetable exchange; 1 1/2 fat exchange; 5 optional calories.