The stewed pepper and potato salad is easy to prepare. This recipe was always made by my mom, and I remember my dad and us kids really loved it. It’s practically a revisited pepper dish and it’s perfect as a side, especially with meat.

Here are some other ideas to choose from, some side dishes and others using peppers.

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 servings
Cooking methods: Stove, Slow Cooking
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients for stewed peppers and potatoes

10.5 oz potatoes
10.5 oz peppers (red, yellow or green)
10.5 oz tomato sauce
5.3 oz golden onion
3.5 oz vegetable broth
2.1 oz extra virgin olive oil
1 clove garlic
1 pinch salt
1 pinch black pepper
to taste dried oregano

Tools

1 Pan
1 Peeler
Knives
Spoons

Preparation of stewed peppers and potatoes

First, we take the vegetables, wash them well, dry them, and remove the skin from the onions and potatoes. Then with a sharp knife, cut the onion into thin slices (1), dice the potatoes into not too large cubes (2) and cut the peppers into strips (3).
In a pan, we put the oil, then add the cut vegetables (4). Turn on the heat and cook on high heat for a few minutes, stirring often, then season with salt, pepper, oregano, and minced garlic. Then add the tomato sauce and vegetable broth (5).
Mix very well and lower the heat, it should simmer. Continue cooking until all the vegetables are cooked, about 30 – 40 minutes. To be sure, taste the potatoes, which are the last to cook. Our stewed pepper and potato salad is ready. Serve hot.