POTATO AND PEPPER SAUSAGE BAKE
When my family smells this dish baking in the oven, they know they are in for a treat! If you like spice, add a pinch of red pepper flakes or switch the mild Italian sausage to hot Italian sausage. -Ashli Claytor, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for the sausage. Add sausage to pan., Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 446 calories, Fat 26g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 1021mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
POTATOES AND PEPPERS
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
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
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
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
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
PEPPER AND POTATO BAKE
This casserole-style side dish consists of peppers, courgettes, and potatoes baked together in a cream-based cheese sauce. With the addition of ham, it would make a tasty main course.
Provided by Sascha
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200 degrees Celsius
- Melt 1 oz of the butter in a frying pan and fry the onion, garlic, peppers, and courgettes for 5-7 minutes, until soft.
- Meanwhile, parboil the potatoes in boiling salted water for 5 minutes. Drain and cool by rinsing in cold water.
- Layer half the potatoes over the base of a 3pt oven proof dish.
- Spoon over the pepper mixture then the rest of the potatoes.
- Place the remaining butter, flour, and milk in a saucepan and cook over a low heat, whisking, until it boils and thickens.
- Stir in the cream and pour the sauce over the potatoes.
- Scatter over the cheese and thyme leaves and season with salt and freshly ground pepper.
- Bake for 30 minutes or until golden.
- Garnish with fresh thyme.
Nutrition Facts : Calories 499, Fat 22.7, SaturatedFat 14, Cholesterol 73, Sodium 132.4, Carbohydrate 66.8, Fiber 9.2, Sugar 7.5, Protein 11
POTATO & PEPPER BAKE
I never feel the need to apologize for using jars of chargrilled peppers, for while I don't eat them just as they are, I find them the most useful ingredient, as has already been demonstrated in these pages, and in previous books. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don't roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 220°C/gas mark 7 (392°F).
- Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.
- Tip the jars of peppers - they are normally in quite small strips, snip them with scissors if they're not - oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.
- Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.
- MAKE AHEAD NOTE: Peel and slice potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using.
- STORE NOTE: Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Reheat on a baking sheet in a 200°C/gas mark 6 oven for about 20 minutes (timing will depend on quantity).
Nutrition Facts : Calories 3.7, Fat 0.2, Sodium 0.4, Carbohydrate 0.7, Fiber 0.5, Protein 0.1
ROASTED POTATOES WITH BELL PEPPERS AND ONIONS
This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F.
- Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
- Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
- Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
- Calories: 182
- Total Fat: 6g
- Protein: 2g
- Carbohydrate: 31g
- Cholesterol: 0mg
- Sodium: 9mg
ROASTED POTATOES AND PEPPERS
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
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
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
ANTIPASTO POTATO BAKE
This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it's shared by Kelley Butler-Ludington of East Haven, Connecticut.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 152 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 484mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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