In a large, lightly oiled heavy skillet, cook peppers for 5 minutes or until liquid has evaporated. Add tomatoes, olives, powders, water, and potatoes. Bring to boiling and cook uncovered, stirring occasionally for 20 minutes or until fork-tender. Stir in capers. Let stand 5 minutes to allow liquids to absorb. Add more capers for garnish if desired.

2 pound potatoes
1 10-ounce pack frozen sweet peppers
1 can tomatoes, mashed
1/2 cup Spanish olives with pimento
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1-3 teaspoon chili powder
2 cup water
1/2 cup of capers