Peppers and potatoes in a pan, the summer side dish with peppers that is great to make ahead and enjoy cold, and an essential potato recipe when peppers are in season. Potatoes and peppers in a pan are a flavorful and colorful side dish, perfect to accompany all main courses, and also good as an appetizer. Easy pepper recipes are my passion and this one with peppers, onions and potatoes is one of my favorites — a dish you can make in advance and enjoy after a few hours of resting, because it will taste even better! A Mediterranean recipe: healthy, tasty and genuine, vegetarian and vegan, perfect for any occasion, bringing flavor and cheer to the table. Ready to make it together? Let’s go to the kitchen — you’ll see how delicious it is. As always, before we start cooking, if you’d like to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make potatoes and peppers in a pan

2 bell peppers (yellow and red, large and meaty)
2 onions (white or red, large)
1 lb 5 oz potatoes
to taste salt
to taste extra virgin olive oil

Tools

Skillet

Preparation

Rinse the peppers — you can use yellow, red, or both. Yellow peppers have a sweeter, milder flavor, while green ones are more bitter.

Cut them in half, remove the core, seeds and membranes, cut into vertical strips and then dice. Peel the onion, rinse it and slice it.
Sauté the onion in olive oil, add the peppers, season with salt and let them simmer over medium heat for 20 minutes, stirring often.
Wash, peel and cut the potatoes into small cubes, add them to the peppers and brown over high heat,
lower the heat, cover and cook for 10-15 minutes. Turn off the stove, let rest for 10 minutes and serve.