0.0 – 0 reviews • Bell Peppers
| Total: |
18 min |
| Prep: |
5 min |
| Inactive: |
3 min |
| Cook: |
10 min |
| Yield: |
4; Scant 1 cup per serving. |
Ingredients
- 1 Tbsp. olive oil
- 3/4 cup diced onion
- 3/4 cup diced red or green bell pepper
- 1 can (14.5 oz.) Del Monte® Diced New Potatoes, well drained
- 1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
- (Optional) salt
- (Optional) black pepper
Instructions
- 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
- 2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
129 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
383 mg |
