Potatoes, Peppers and Onions
Published December 6, 1994
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound large new potatoes
1 tablespoon olive oil
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 ⅔ cups)
1 pound Italian frying green peppers
1 cup chicken or beef stock or broth
¼ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
66 grams carbs; 4 milligrams cholesterol; 373 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 11 grams fiber; 488 milligrams sodium; 11 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub but do not peel potatoes; slice in food processor.
- Step 2
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.
- Step 3
Chop whole onion, and add to potatoes as they cook.
- Step 4
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.
- Step 5
Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft.
- Step 6
Season with salt and pepper.
Private Notes
Comments
I sliced by hand, had smaller amount of peppers; mild easy good accompaniment to hamburger dinner.
I sliced by hand, had smaller amount of peppers; mild easy good accompaniment to hamburger dinner.