1 Tblsp margarine or vegetable oil 1 onion, chopped 1 large potato, cut in small cubes 1 bay leaf 1 lb Brussels sprouts, halved if large 1 sweet red pepper, cut in pieces 1/4 cup vegetable or chicken stock Freshly ground pepper to taste 2 Tblsps chopped fresh parsley or green onions In large skillet, melt margarine over medium heat; cook onion, potato and bay leaf, stirring often, until onion is softened. Add Brussels sprouts, red pepper and stock; cover and cook for 8 to 10 minutes. (add water if necessary) Season with pepper. Sprinkle with parsley or green onions. Remove bay leaf before serving. serves 6
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