1 ea Green bell pepper, sliced

    1/2 c  Red onion, chopped

      2 ea Garlic cloves, minced

      3 tb Canola oil

      1 ea Potato, cut into thin wedges

      1 ea Yam, peeled & cut into thin

           -- wedges
      2 c  Cherry tomatoes

      1 c  Vegetable broth

      1 c  Baby peas, thawed

      1 pn Cayenne

  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.