Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Size red or baking potatoes;
-about 1 lb;
2 ts Virgin olive oil
1 md Size green bell peppers;
-diced
1/4 ts Salt;
Black pepper to salt;
2 tb Chopped chives;

Scrub potatoes well and cut into 1/3" cubes. In a large non-stick,
heat oil. Stir in potatoes, bell pepper, salt and black pepper.
Cover and cook over medium heat, stirring occasionally, until
potatoes are cooked thorugh and crisp, 20 to 25 minutes. Stir in
chives. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 68;
CHO: 0mg; CAR: 11g; PRO: 1g; SOD: 115mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master.

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