Fiesta Potatoes

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

Yield:

12, 1/2 cup servings

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.