Ingredients
2
pounds small red potatoes, cut into eighths
1
medium green bell pepper, cut into strips
1
medium red bell pepper, cut into strips
2
cloves garlic, finely chopped
1/2
cup water
1 1/2
teaspoons salt
1
teaspoon dried basil leaves
1
teaspoon dried oregano leaves
1
can (14 1/2 ounces) diced tomatoes, undrained
Shredded Parmesan cheese, if desired
Preparation
Place potatoes in 3 1/2- to 4-quart slow cooker.
Layer bell peppers and garlic over potatoes. Pour water into cooker. Top with remaining ingredients except cheese, adding tomatoes last.
Cover and cook on high heat setting 4 to 6 hours or until potatoes are tender. Serve with cheese.
