Sweet peppers (or friarielli peppers) and potatoes in a pan with onion: the side dish that tastes like home!
Today, I’m bringing you into the kitchen with a simple and tasty recipe: pan-fried sweet peppers and potatoes, enriched with a nice sauté of onion and a pinch of chili pepper. A quick side dish to prepare, perfect for accompanying main courses or even enjoying alone for a light and flavorful dinner.
The sweet peppers, those sweet and tender peppers typical of summer, go perfectly with the golden potatoes and the onion that binds everything with its aroma. The result? A colorful, genuine dish ready in a few minutes. It’s one of those easy recipes with sweet peppers that taste like home and instantly lift your mood… they always disappear in no time!
See you in the next recipe!!!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 218.13 (Kcal)
- Carbohydrates 27.67 (g) of which sugars 5.81 (g)
- Proteins 3.81 (g)
- Fat 11.39 (g) of which saturated 1.09 (g)of which unsaturated 6.33 (g)
- Fibers 5.56 (g)
- Sodium 986.99 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs sweet peppers
- 0.9 lbs potatoes
- 1 onion (chopped)
- 3 tbsps olive oil
- 2 cloves garlic
- 2 sprigs rosemary
- to taste salt
- to taste pepper
- to taste chili pepper (optional)
Tools: potatoes and sweet peppers
- Pan
- Peeler
Recipe: sweet peppers and potatoes
A flavorful, genuine, and colorful preparation!
Peel the potatoes with a vegetable peeler and cut them into small cubes.
Wash the sweet peppers and cut them in half lengthwise, then remove the seeds and slice them into pieces.
In a large pan, pour the oil, heat it, add the chopped onion, and let it brown.
Add the cloves of garlic after removing their skin.
Now add the potatoes and let them cook for about 10-12 minutes, stirring occasionally, until they start to brown. Then add the sweet peppers to the pan, mixing well with the potatoes. Flavor by adding two sprigs of rosemary and chili pepper (if you like).
Sauté everything for 15 minutes until the potatoes are tender and the sweet peppers are slightly charred. Adjust salt and pepper to taste, remove from heat, and serve the side dish still hot.
The aroma that fills the kitchen is that of homemade recipes, a simple yet flavorful dish: the sweet peppers join the golden potatoes in a rustic and aromatic embrace. Perfect as a side dish or a light main dish, it wins over with its genuineness.
Storage and Tips
Storage: this recipe keeps in the refrigerator in an airtight container for up to 2 days. I recommend reheating it before enjoying it again.
Tips: ensure the potatoes are cut into similarly sized cubes for even cooking. To enrich the dish, you can add smoked bacon cubes in the last few minutes of cooking.
FAQ (Frequently Asked Questions)
Can I cook everything together from the beginning?
It’s better to cook the potatoes first, as they take longer, and then add the sweet peppers to prevent them from breaking down or becoming too mushy.
What can I pair this side dish with?
It goes well with meat or fish main courses, or as a vegetarian dish perhaps accompanied by a poached egg.
Can it also be baked?
Yes! You can place the potatoes and sweet peppers on a baking sheet with parchment paper, season with oil and spices, and bake at 392°F for about 30-35 minutes, stirring halfway through.
Is the dish suitable for children?
Yes, it is nutritious and mild. You can omit the garlic and chili pepper for a simpler version suitable for younger children.
