Peppers, Onions and Potatoes

Updated: Feb 6

A quick meal when in a pinch. Easy prep and clean up.

Wash, clean and chop vegetables. I cut the onions and peppers thin. I like them better thin for this dish. They also cook faster.

I started the vegetables in water. I let them get soft, adding water as needed. Stir them often and as water evaporates, add more. (see video above) Keep adding water a little at a time until vegetables soften.

Wash your potatoes and make slits in them with a knife. I cook them a few minutes in the microwave to soften them up. Chop potatoes into bite sized pieces and set aside. Chop garlic and set aside.

Stir the peppers and onions and test with a fork. When they are fairly soft, and the water is mostly dried up, add some olive oil. Add in the potatoes and garlic. Stir well. (see video above)

Cook for a while, stirring often, then add a pat of butter, I added about half a tablespoon. Salt to taste. When potatoes are soft and a bit browned, the meal is done. Serve and enjoy.

Oil and garlic goes well with many vegetables. Check out the escarole dish and spaghetti squash dish.

Other fun dishes I've made are gluten free fried lasagna and sweet and sour vegan balls.


I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.


Ingredients:

Red peppers

Red onions

Garlic cloves

Gold potatoes

Olive oil

Butter

Salt


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