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  • 8servings
  • 150calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, B9, C, D
MineralsFluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 5 medium (about 1 1/2 pounds) red potatoes

  2. 3 medium red peppers

  3. 2 medium yellow peppers

  4. 2 medium green peppers

  5. 1 large

  6. Olive or salad oil

  7. Salt

  8. 1/2 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. ABOUT 45 MINUTES BEFORE SERVING: Slice each potato lengthwise into 6 wedges. Slice red, yellow, and green peppers into 1/2-inch-wide slices. Dice onion.

  2. In nonstick 12-inch skillet over medium heat, in 2 tablespoons hot olive or salad oil, cook potatoes, onion, and 1/2 teaspoon salt until potatoes and onion are golden brown and tender, turning potato wedges occasionally, about 20 minutes.

  3. Meanwhile, in another 12-inch skillet or 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot olive or salad oil, cook red, yellow, and green peppers, black pepper, and 1/2 teaspoon salt until peppers are golden brown and tender, stirring occasionally.

  4. Stir potato mixture into pepper mixture; spoon onto platter.

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