Herbed Potatoes and Peppers

 

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

• 1 Place potatoes in 3 1/2- to 4-quart slow cooker.
• 2 Layer bell peppers and garlic over potatoes. Pour water into cooker. Top with remaining ingredients except cheese, adding tomatoes last.
• 3 Cover and cook on high heat setting 4 to 6 hours or until potatoes are tender. Serve with cheese.