1 T. soft margarine or vegetable oil
1 onion, chopped
1 potato, cut in small cubes
1 bay leaf
1 lb. Brussels sprouts, halved if large
1 red bell pepper, cut in 1/2-inch pieces
1/4 C. basic vegetable stock, or chicken stock
Fresh ground black pepper, to taste
2 T. fresh parsley, chopped or green onions

In a large nonstick skillet, melt margarine or vegetable oil over medium heat; cook onion, potato and bay leaf, stirring often, for 2 to 3 minutes or until onion is softened. Add Brussels sprouts, red pepper and stock; cover and cook for 8 to 10 minutes or until sprouts and potatoes are tender (add water if necessary to prevent scorching). Season with pepper to taste. Serve sprinkled with parsley or green onion