Cooking by Connie

  

Potato and Pepper Casseroles

1 red pepper, cut in large strips

1 yellow or orange pepper, cut in large strips

1 medium onion cut in large pieces

4 Tablespoons olive oil

Salt and pepper to taste

2 pounds red skin potatoes (small, oval potatoes)

 

Boil potatoes until they are still a little firm.*

Put oil in pan, add onions and peppers.

Keep lid on and stir often.

Simmer slow for 5-8 minutes until onion are transparent and

   peppers are still crispy and coated with oil.

Put potatoes in casserole, toss onion and pepper.

Bake at 350 degrees for 30-35 minutes.

Serves 4-6