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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | green bell pepper sliced |
| 1/2 Tasse | red onion chopped |
| 2 | cloves garlic minced |
| 3 Esslöffel | canola oil |
| 1 | Potato, cut into thin wedges |
| 1 | Yam, peeled & cut into thin wedges |
| 2 Tasse | Cherry tomatoes |
| 1 Tasse | Vegetable broth |
| 1 Tasse | Baby peas, thawed |
| 1 Prise | cayenne pepper |
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In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduce the heat to low & simmer for 5 minutes.
Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes.
Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.
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