When I am trying to eat healthier but still craving carbs, this is my go to dish. It’s colorful and super healthy peppers paired up with one of my favorite comfort foods potatoes, make this dish a favorite summer dish. The “Peperoni e Patate al forno” is easy to make and can be prepared ahead of time as this dish tastes better at room temperature.
This dish is served as an appetizer or as a side dish for chicken, beef or pork dishes.
Peperoni e Patate al forno – Baked peppers and potatoes
Servings: 8 Preparation: 20 min. Cooking: 40 min. Difficulty: low
6 red-yellow-green peppers sliced into thin strips
4 large Yukon Gold potatoes peeled and cut into ½” cubes
1 large white onion cut into thin strips
1 cup of breadcrumbs Extra virgin olive oil as needed
1 Tsp. dry rosemary
1 Tsp. dry oregano
Salt and pepper as needed
Preheat the oven to 400 degrees.
Place the peppers, onion and potatoes in a large bowl. Add the olive oil, rosemary, oregano, salt and pepper and use your hand to mix, making sure each piece is thoroughly coated (add more olive oil if needed).
Arrange vegetables on a baking pan lined with parchment paper.
Bake for about 30 minutes, stirring a few times to make sure it cooks evenly.
Add the breadcrumbs, drizzle some olive oil, adjust seasoning if needed and bake for another 10 minutes.
Transfer to a serving dish to cool and serve.