1 1/3 lb. potatoes, cut into 3/4 cube
2 tsp. oil
1 med. green pepper, cut into strips
1 (4 oz.) can diced green chiles
1 lg. clove garlic, pressed
1 (14 1/2 oz.) can stewed tomatoes
1/4 tsp. black pepper
1/2 tsp. salt
1 c. shredded cheddar cheese
2 tbsp. chopped parsley

Cook potatoes, covered, in 2 to 3 inches boiling water in 3 quart saucepan, until not quite tender, about 12 minutes. Meanwhile, heat oil in large skillet. Add green pepper and toss over high heat 5 minutes.

Add chiles and garlic. Cook and stir 2 minutes. Stir in tomatoes and pepper. Cook to reduce liquid by half. Drain potatoes and add to skillet. Gently cook and stir to heat through. Stir in salt. Sprinkle cheese over potato mixture. Cover pan until cheese melts. Sprinkle with parsley. Makes 4 servings.