Bell peppers and potatoes in a pan a simple and delicious side dish. How good are green and red peppers! I love them even just cooked in a pan, but they’re also great stuffed, with pasta, or with potatoes as I’ve prepared them today. Pipi and potatoes as they call them in Calabria. Just bell peppers and potatoes with two different textures, perfect as a delightful side dish to accompany all your dishes or as a light and tasty vegetarian main course. For the peppers, I used small green and red peppers, but long peppers or classic red and yellow bell peppers are also great. A simple and quick recipe that always wins everyone over at the table. So let’s run to the kitchen and prepare together Potatoes with bell peppers in a pan
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 147.00 (Kcal)
- Carbohydrates 21.29 (g) of which sugars 2.32 (g)
- Proteins 3.85 (g)
- Fat 5.26 (g) of which saturated 0.69 (g)of which unsaturated 0.04 (g)
- Fibers 4.10 (g)
- Sodium 109.90 (mg)
Indicative values for a portion of 200 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 of Bell Peppers with Potatoes
- 1.3 lbs sweet peppers
- 1.5 lbs potatoes
- 2 tbsps extra virgin olive oil
- to taste salt
How to prepare Bell Peppers and Potatoes in a pan
Clean the bell peppers. Cut them in half, remove the stem, seeds, and internal white filaments. Wash them and let them drain well. I prefer to wash them after cleaning to remove all the seeds.
Peel the potatoes. Wash them and cut them into sticks of roughly the same size to ensure even cooking. Pour the evo oil and the potatoes into a large non-stick pan. Let them cook over medium heat for 10 minutes, stirring often with a wooden spoon.
Add the bell peppers to the pan. Adjust the salt, stir, and let them cook for another 10-12 minutes over medium heat. Stir often with a wooden spoon.
At the end of cooking, the potatoes will be crispy on the outside and soft on the inside, while the bell peppers will remain soft without losing their texture.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a tastier version, you can add cherry tomatoes cut in half along with the bell peppers.
If there are leftover bell peppers, store them in a container in the refrigerator for 2 days
Don’t miss my recipe for Stuffed Peppers
See you tomorrow with a new recipe, a hug, Loredana
