---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Vegetables, Side dish
       Yield: 4 servings
       4 md Size red or baking potatoes;
            -about 1 lb;
       2 ts Virgin olive oil
       1 md Size green bell peppers;
     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