Seed the Medium Green Peppers and cut into strips. Cut the tomato into 8 wedges.
Melt the margarine in a large skillet. Add the onion and cook until tender. Add the cooked meatballs, 1½ cups of water, the beef base, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper.
Mix the cornstarch with the 2 Tbsp. of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes.
Add the tomato, cover, and heat for about 2 to 3 minutes longer.
1/2 tsp. garlic, salt
2 Tbsp. cornstarch
1/2 tsp. ginger, ground
1 Tbsp. Nature's Best Dairy® Butter
1 Peak Fresh Produce® Onion(s), (sliced)
2 Peak Fresh Produce® Pepper(s), Green Bell, (medium sized)