Ingredients

8 small to medium russet potatoes
peeled and diced
1 green bell pepper
chopped
1 red bell pepper
chopped
1 medium onion
chopped
1 cup Mexican blend cheese
shredded
1/2 cup margarine
melted
1/2 cup low-fat milk
2 tablespoons fresh parsley
chopped
1 tablespoon dried basil
crushed
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Preheat oven to 350 degrees F. Place the potatoes, bell peppers and onion in a medium pan and cover with water. Place over high heat and bring to a boil. Reduce heat and simmer 12-15 minutes, or until vegetables are tender. Drain the vegetables and place in a mixing bowl. Stir in the cheese, margarine, milk and seasonings until combined. Spread the mixture in a 9-by-13-inch baking pan that has been sprayed with a non-stick coating. Bake for about 20 minutes or until bubbly.

Nutrition Facts

200 calories
9 g fat
2 g saturated fat
5 mg cholesterol
370 mg sodium
24 g carbohydrate
3 g fiber
3 g sugar
9 g protein