2 teaspoons Margarine 1 medium green (or red) pepper, seeded and diced 1 medium onion, chopped 1 garlic clove, minced 2 (15 ounce) cans reduced-sodium diced tomatoes, undrained 1 teaspoon dried marjoram 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 2 bay leaves (or 1 large) 1 dash cayenne pepper (optional) 1/4 teaspoon Black Pepper
Melt butter, Add green pepper, onion, garlic and 3 tablespoons of the broth. sauteing, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth. Add all remaining ingredients.
Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended.