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Skillet Macaroni Barbecue

Ingredients: 2 Tablespoon(s) Red cooking wine 1 large Onion, cut vertically 1 large Green bell pepper, cut 2 Cloves garlic, chopped 1 1/4 Cup(s) Water 16 Ounce(s) Stewed tomatoes 1/3 Cup(s) Barbecue sauce 1 1/2 Cup(s) Elbow macaroni, uncooked 8 Ounce(s) Corn, canned, drained 3/4 Cup(s) Cheddar cheese, fat free Directions: Heat cooking wine 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. NOTE: original used 2 teaspoons of vegetable oil to saute the vegetables
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