1/2 medium green bell pepper, chopped (about 1/2 cup)
2 cups canned crushed tomatoes
2 cloves garlic, minced
1 teaspoon dried basil
-------For the topping--------
1 lb. russet potatoes, sliced into 1-inch rounds
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon margarine
How to make it
In a large pot, heat oil over high heat. Add non; saute for 2 minutes. Add mushrooms, carrots, and bell pepper; saute for 5 minutes. Sir in tomatoes, garlic, and basil. Reduce heat to medium; simmer, stirring frequently, until vegetables are soft, about 20 minutes.
Meanwhile, prepare topping. In a medium saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat. Reduce heat to medium ad cook until potatoes are tender, about 15 to 20 minutes. Drain potatoes in a colander.
Preheat oven to 375.F
In a large bowl, mash potatoes with sour cream, Parmesan cheese, and margarine until smooth.
Place vegetable mixture in a 2-quart casserole. Spread topping over vegetable mixture; smooth top.
Bake until heated through, about 15 minutes. Serve immediately.