There is nothing better than a recipe that’s easy, and helps you use up garden produce that you have in abundance ~ potatoes, peppers and onions.
Whether you have red or green bell, or even orange, they’ll all work super for this recipe. It’s something you can feed the kids & family for breakfast, or even dinner (dinner for breakfast maybe?) Or wrap up in a burrito and tuck in with some beans for an even better meal.
It’s super easy to whip up, and while it’s baking in the oven, you can set the table, wash up some dishes or even hop in the shower for 15-20 minutes (… hey, every minute counts, right?)
Gather up all your peppers, onions and potatoes!
- 9-10 Red Skinned Potatoes, cubed
- 3 Green Bell Peppers, diced
- 1/2 Red or White Onion
- 3 Cloves of Garlic, minced
- 1/4 C. Butter, melted
- 1 Tbsp Olive Oil
- Seasoned Salt, fresh Rosemary, Salt & Pepper (all to taste)
- Combine the cut veggies in a large bowl and toss with the butter, and olive oil.
- Sprinkle generously with seasoned salt, rosemary and / or salt/pepper.
- Spread out on a cookie sheet on a baking liner or, on foil, and bake for 30 minutes at 350 or until lightly browned.
- You may have to open the oven halfway through and give the potatoes a good stir, then shut the oven to let them finish.
Did you know that Red Potatoes are great for those who are diabetic? They are very rich and easy to digest. See more Side Dish Recipes!
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