Potatoes and peppers in the pan is a side dish I mainly made for my husband, as he likes spicy food.
Note that the potatoes also help to tone down the spiciness, so you will surely like this side dish.
I had some round peppers, the kind that are hollowed out and filled with a tuna-based sauce, but at the time I didn’t feel like stuffing them, so I froze them for other recipes!
I’m talking about round peppers, the size of a walnut that are spicy, but not excessively so. I obviously cannot eat them, unfortunately, just smelling them makes me feel bad, so I always cook them with the windows open, but men handle it better, especially my husband.
A simple and quick side dish, surely appreciated by those who love a bit of spiciness.
If you think this recipe might be for you, make it and let me know if you liked it!
If you make any of my recipes, send me the photos so I can publish them on my Facebook page with your name.
About 290 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for making Potatoes and Peppers in the Pan
- 20 peppers (round)
- 13 oz potatoes (weight without peel)
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- to taste thyme
- 1 pinch salt
Preparation of Potatoes and Peppers in the Pan
In a pan, put the oil and garlic, slightly brown the garlic, then add the peppers without seeds, halved and peeled potatoes cut into medium-large pieces.
Add thyme, a pinch of salt and start cooking for about 20-25 minutes, stirring from time to time and adding a little water if necessary, until the potatoes are soft but firm and the peppers are cooked just right.
Serve hot when finished cooking.
