Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    green bell pepper -- sliced
     1/2  cup           red onion -- chopped
   2                    garlic cloves -- minced
   3      tablespoons   canola oil
   1                    potato -- cut into thin
                        -- wedges
   1                    yam -- peeled & cut into
                        -- th
   2      cups          cherry tomatoes
   1      cup           vegetable broth
   1      cup           baby peas -- thawed
   1      pinch         cayenne

Preparation:

In a large skillet, saute the bell pepper, onion and garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato and yam and cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduce the heat to low and simmer for 5 minutes. Gradually add the broth and continue to cook until the potatoes have softened and the skins have split on the tomatoes, about 15 minutes. Add the peas and season with cayenne to taste. Simmer until heated through and serve hot.