Potatoes And Peppers Recipes

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ROASTED POTATOES AND PEPPERS



Roasted Potatoes and Peppers image

This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.-Joan Hallford of North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 5

2 pounds small red potatoes, quartered
1 medium green pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 medium red onion, coarsely chopped
1/2 cup creamy garlic salad dressing

Steps:

  • In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED POTATOES AND PEPPERS



Roasted Potatoes and Peppers image

New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.

Provided by Chef Kate

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs tiny new potatoes
1 onion
1 bell pepper (red, yellow or orange)
1 1/2 tablespoons olive oil
1 garlic clove, crushed (or more)
1 tablespoon rosemary, fresh, chopped
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°F (190°C).
  • Wash potatoes.
  • Halve or quarter larger potatoes.
  • Cut onion into eight pieces.
  • Cut peppers into one-inch pieces.
  • Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
  • Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8

POTATOES AND PEPPERS



Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

  • Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

SALISBURY STEAK WITH MUSHROOM GRAVY, GARLIC MASHED POTATOES AND PEAS, CARROTS AND PEPPERS



Salisbury Steak with Mushroom Gravy, Garlic Mashed Potatoes and Peas, Carrots and Peppers image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 26

8 tablespoons extra-virgin olive oil
1 yellow onion, half sliced and the other half diced
Kosher salt
4 cloves garlic, minced
1 pound ground beef
1 cup panko breadcrumbs
1/4 cup chicken stock
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 large egg
4 tablespoons Dijon mustard
6 cremini mushrooms, stemmed and sliced
1 tablespoon all-purpose flour
2 cups beef stock
1/2 small bunch chives, sliced
3 carrots, peeled and small diced
3/4 cup chicken stock
Kosher salt
1/2 red bell pepper, cored and small diced
1/2 cup frozen peas
1 tablespoon unsalted butter
1 cup heavy cream
4 Yukon gold potatoes, peeled and large diced
2 cloves garlic, smashed
Kosher salt
1/2 stick (4 tablespoons) cold unsalted butter, cut into pats

Steps:

  • For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool.
  • In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated.
  • Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan.
  • To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes.
  • For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside.
  • For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat.
  • In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream.
  • To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes.

SAUSAGE, PEPPER AND POTATO SKILLET



Sausage, Pepper and Potato Skillet image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 pound marble potatoes
1 yellow onion, sliced thin
1 orange bell pepper, sliced thin
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
Kosher salt and freshly ground black pepper
1 pound kielbasa sausage, sliced into 1/2-inch rounds
3 cloves garlic, minced
1 cup amber beer
1 tablespoon grainy mustard
3 cups chopped kale
Fresh herbs, to garnish.

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
  • Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
  • Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

HERBED POTATOES AND PEPPERS



Herbed Potatoes and Peppers image

Check out this great side dish using potatoes and bell peppers flavored with herbs.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h15m

Yield 14

Number Of Ingredients 10

2 pounds small red potatoes, cut into eighths
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
2 cloves garlic, finely chopped
1/2 cup water
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 can (14 1/2 ounces) diced tomatoes, undrained
Shredded Parmesan cheese, if desired

Steps:

  • Place potatoes in 3 1/2- to 4-quart slow cooker.
  • Layer bell peppers and garlic over potatoes. Pour water into cooker. Top with remaining ingredients except cheese, adding tomatoes last.
  • Cover and cook on high heat setting 4 to 6 hours or until potatoes are tender. Serve with cheese.

Nutrition Facts : Calories 70, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg

POTATOES WITH PEPPERS AND CHORIZO



Potatoes with Peppers and Chorizo image

Categories     Pepper     Pork     Potato     Appetizer     Side     Sauté     Bell Pepper     Tailgating     Jalapeño     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings (as part of tapas buffet)

Number Of Ingredients 8

2 lb medium boiling potatoes, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
2 fresh jalapeño chiles
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips
1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)
3/4 cup dry white wine

Steps:

  • Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
  • Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
  • Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE



Sausage, Peppers, Onions, and Potato Bake image

This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!

Provided by Beccabo73

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
  • Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
  • Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
  • Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  • Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g

GRILLED POTATOES & PEPPERS



Grilled Potatoes & Peppers image

My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! -Susan Nordin, Warren, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 10

8 medium red potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tablespoons olive oil
5 garlic cloves, thinly sliced
1 teaspoon paprika
1 teaspoon steak seasoning
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

POTATOES, PEPPERS AND ONIONS



Potatoes, Peppers and Onions image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

1 pound large new potatoes
1 tablespoon olive oil
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
1 pound Italian frying green peppers
1 cup chicken or beef stock or broth
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub but do not peel potatoes; slice in food processor.
  • Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil and add potatoes. Stir often to brown on both sides.
  • Chop whole onion, and add to potatoes as they cook.
  • Wash, trim and seed peppers, and slice in food processor. When potatoes and onions have begun to brown, add peppers and cook a couple of minutes over medium heat.
  • Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft.
  • Season with salt and pepper.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 488 milligrams, Sugar 14 grams

PORK AND PEPPERS OVER POTATOES



Pork and Peppers Over Potatoes image

Provided by Marian Burros

Categories     main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

12 ounces tiny new potatoes
8 ounces pork tenderloin
2 teaspoons olive oil
8 ounces whole onion or 7 ounces ready-cut julienned onion (1 2/3 cups)
16 ounces whole green and red peppers or 14 ounces ready-cut julienned peppers (4 cups)
2 tablespoons balsamic vinegar
1/4 teaspoon salt

Steps:

  • Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
  • Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
  • Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
  • Stir in vinegar and pork, and cook another minute or two.
  • Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 377 milligrams, Sugar 18 grams, TransFat 0 grams

ROASTED POTATOES, PEPPERS AND ONIONS WITH ROSEMARY



Roasted Potatoes, Peppers and Onions with Rosemary image

Make and share this Roasted Potatoes, Peppers and Onions with Rosemary recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs baking potatoes, peeled and quartered lengthwise
1 large sweet red pepper, halved,stemmed,seeded and cut into 8 wedges
1 large sweet green pepper, halved,stemmed,seeded and cut into 8 wedges
4 small onions, halved and quartered lengthwise
4 cloves garlic
3 tablespoons olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary, crumbled
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
fresh rosemary, for garnish

Steps:

  • Preheat the oven to 400 degrees.
  • Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
  • Pile the onions in the center.
  • Scatter the garlic over the top.
  • Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
  • Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
  • Garnish with fresh rosemary sprigs.

Nutrition Facts : Calories 291.2, Fat 10.6, SaturatedFat 1.5, Sodium 738.5, Carbohydrate 46.9, Fiber 5.7, Sugar 7.2, Protein 4.8

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From barefeetinthekitchen.com


SHEET PAN SAUSAGE AND VEGGIES - NO SPOON NECESSARY
2 days ago Simply quarter the sausages, chop the vegetables, toss with Italian seasonings, roast and enjoy! Preheat oven to 425-degrees F. Line a large baking sheet with aluminum foil for easy clean up. Combine seasonings: In a small bowl, combine the dry seasonings with salt and pepper. Mix well and set aside.
From nospoonnecessary.com


OVEN ROASTED POTATOES & PEPPERS RECIPE - 5 MINUTES FOR MOM
2021-09-23 Instructions. Preheat the oven to 450 Degrees F. Spray a large baking sheet with nonstick cooking spray. Chop potatoes into wedges between 1/2 inch to 1 inch thick. Slice peppers and onions into fairly large pieces. Add the potatoes to a large bowl along with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/8 of the teaspoon pepper.
From 5minutesformom.com


OVEN-ROASTED SAUSAGES, POTATOES, AND PEPPERS RECIPE
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.
From myrecipes.com


POTATOES AND PEPPERS - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


ROASTED POTATOES AND SWEET RED PEPPERS - 2 SISTERS RECIPES BY …
Preheat oven to 400 degrees. Spray a large roasting pan with cooking spray. Add all the ingredients together. Mix all together using your hands, or with two large wooden spoons. Roast in the over for about 40 to 45 minutes, turning them over once or twice. Potatoes should be soft and fork tender. Remove.
From 2sistersrecipes.com


BEST POTATOES AND PEPPERS RECIPES
Bring a bit of West African street food to your kitchen with these beef and chicken kebabs. Just alternate pieces of sliced and seasoned protein with chunks of mango, peppers and potatoes to your tasting and place on the grill. Courtesy of the National Mango Board.
From thedailymeal.com


POTATO SALAD RECIPE - CHILI PEPPER MADNESS
2022-04-13 Add the cubed potatoes to a pot and cover with water. Add a bit of salt and bring to a boil. Boil for 10 minutes, or until fork tender. Drain and cool slightly. To a large bowl, add the bell pepper, celery, green onion, parsley, mayo, mustard, and seasonings. Stir to combine.
From chilipeppermadness.com


OVEN ROASTED POTATOES ONIONS AND PEPPERS RECIPES
The Best Oven Roasted Potatoes Onions And Peppers Recipes on Yummly | Oven Roasted Potatoes & Bell Pepper, Oven-roasted Potatoes, Oven-roasted Potatoes
From yummly.com


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