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Tuscan Potatoes With Peppers

Veggie.Lover's picture
  Olive oil 2 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced (large)
  Sweet pepper 1 Large, cut in 1-inch (2.5 cm) chunks
  Potatoes 1 Pound, cut in 1-inch cubes (3 large ones, 500 g)
  Potatoes 1 Pound, cut in 1-inch (2.5 cm) cube (500 g, 3 large ones)
  Chopped seeded peeled tomatoes 1 1⁄2 Cup (24 tbs)
  Chopped fresh rosemary/Oregano, 1/4 tsp / 1 ml dried 1⁄2 Teaspoon
  Chicken stock/Water 1⁄4 Cup (4 tbs) (optional)
  Salt To Taste
  Pepper To Taste

In heavy saucepan or deep skillet, heat oil over medium heat; cook onions and garlic for 3 minutes without browning.
Add sweet pepper and potatoes, stirring to coat evenly. Cover and cook over low heat for 10 minutes.
Stir in tomatoes, rosemary, and salt and pepper to taste. (If mixture appears dry, add stock.) Cover and cook, stirring periodically, for about 15 minutes or until vegetables are tender.

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