Recipe: Skillet Macaroni Barbecue (meatless)

SKILLET MACARONI BARBECUE

2 teaspoons vegetable oil
1 large onion, cut vertically into thin strips
1 large green bell pepper, cut vertically into thin strips
2 cloves garlic, finely chopped
1 1/4 cups water
1 (16 ounce) can stewed tomatoes
1/3 cup barbecue sauce
1 1/2 cups elbow macaroni, uncooked
1 (8 ounce) can corn, drained (or 1 cup frozen corn, thawed)
3/4 cup low fat cheddar cheese (3 ounces)

Heat oil in a large nonstick skillet over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 minutes.

Add water, stewed tomatoes, and barbecue sauce. When mixture boils, stir in macaroni and corn. Reduce heat to medium-low, cover, and simmer 15 minutes.

Turn heat off. Sprinkle cheese evenly over macaroni. Replace lid and let stand 5 minutes to allow cheese to melt.

QUICK TIP:
You can cut the onion and pepper up to a day ahead and refrigerate until needed. The rest can be done very quickly.

Servings: 4
Adapted from source: The Meatless Gourmet: Easy Lowfat Favorites by Bobbie Hinman