Tired of the same old dinner routine? Craving a healthy, delicious, and easy meal that won't keep you chained to the stove all evening? Then look no further! This peppers and potatoes recipe is the perfect solution for busy weeknights. It's a quick dinner idea packed with flavor, boasting vibrant colors and a satisfying texture that the whole family will love. This homemade cooking masterpiece requires minimal effort, making it ideal for beginner cooks while still impressing seasoned culinary enthusiasts. Get ready to discover one of the best recipes you'll add to your repertoire!
Ingredients:
- 1 large red bell pepper, cored, seeded, and chopped
- 1 large green bell pepper, cored, seeded, and chopped
- 1 large yellow bell pepper, cored, seeded, and chopped (Optional, for extra color and flavor)
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for a little heat)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Prep the Vegetables: Begin by washing and prepping all your vegetables. This is the most time-consuming part, so having everything ready to go beforehand makes the cooking process a breeze.
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Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the Potatoes and Peppers: Add the cubed potatoes and chopped bell peppers to the skillet. Toss everything together to coat evenly with the oil and garlic.
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Season and Simmer: Sprinkle the smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper over the vegetables. Stir well to combine. Add about 1/2 cup of water to the pan, cover, and reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
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Finish and Serve: Once the potatoes are cooked through, remove the lid and let the excess liquid evaporate slightly. Garnish with fresh parsley and serve immediately. This dish is equally delicious hot or at room temperature.
Tips for the Best Peppers and Potatoes:
- Choose the right potatoes: Yukon Gold potatoes are perfect for this recipe because they hold their shape well and have a creamy texture.
- Don't overcrowd the pan: If you have a large amount of vegetables, you may need to cook them in batches to ensure even cooking.
- Adjust the seasonings: Feel free to adjust the amount of spices to your liking. If you prefer a milder dish, reduce the cayenne pepper or omit it altogether.
- Add other vegetables: Feel free to add other vegetables like zucchini, carrots, or mushrooms.
Variations:
- Spicy Peppers and Potatoes: Add a jalapeño or serrano pepper for extra heat.
- Herby Peppers and Potatoes: Add a tablespoon of fresh thyme or rosemary for a more aromatic dish.
- Cheesy Peppers and Potatoes: Sprinkle some shredded cheddar cheese over the top during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 5-7g
- Fat: 8-10g
- Carbohydrates: 30-35g
- Fiber: 5-7g
This simple peppers and potatoes recipe is a perfect example of how healthy meals can also be incredibly delicious and easy to prepare. It's a versatile dish that you can easily customize to your taste preferences, making it a true staple for your healthy cooking repertoire. Enjoy!