Close
Photo:
Keaton Larson
When it comes to side dishes, the easier the better.
I lean toward versatile vegetables, like potatoes, Brussels sprouts, and cabbage—one of my favorites being our Napa Cabbage Salad. Vegetables don’t need a lot of attention to come out right: If you pan-fry them, they need to sit and sizzle. If you roast them, there’s a magic temperature of 425 degrees F that tends to turn out perfect vegetables.
One recipe I stumbled upon that is now a constant in my kitchen only uses three ingredients: potatoes, peppers, and sweet onions. The combination is nothing innovative—it’s a side that goes back to the basics (and it’s simply delicious).
What Makes Potatoes and Peppers the Perfect Combo?
This side can go with any meal: breakfast, lunch, or dinner.
You need just the main three ingredients, salt, pepper, and some oil to cook it in. Of course you can add more seasonings and spices to the dish, but I encourage you to make it as the recipe states on the first pass. You’ll be surprised by the power of salt and pepper—and simple ingredients.
This recipe works with several potato varieties, but smaller potatoes like fingerling potatoes are best.
Keaton Larson
How to Make this Side an Entree
This recipe turns into a main dish with only a few more minutes of work. The timing depends on what you want to add. Shrimp, beef, and chicken are the three meats I tend to gravitate to if I want to eat this for dinner.
If I use shrimp, I toss it in the pan three to five minutes before the peppers and potatoes are done. This should be enough time for the shrimp to plump up and turn pink. For chicken and beef, I cook these before the potatoes, peppers, and onions. Then, I reserve some of the fat in the pan, add in a little more oil, and fry the three ingredients. At the end, I combine everything in the pan and serve.
Tips From the Allrecipes Community
This recipe has a collection of rave reviews and tips from the Allrecipes community. See how they made this recipe in their kitchen:
- Use your favorite ingredients. “In my house, we call this a Peperonata,” says Allrecipes Allstar Buckwheat Queen. “I used purple fingerling potatoes and multi-colored bell peppers. What a delicious, colorful, and healthy dish. I also added a healthy dose of cayenne peppers.”
- Roast them. One reviewer makes this in the oven, and raves about it. They also add green peppers in addition to red and roast the vegetables in the oven at 400 for about 35-40 minutes or until potatoes are done (turning the mixture once or twice). “We like garlic so usually we also add some fresh or powdered,” says reviewer Pamr. “This is also good with half white and half sweet potato.”
- Make breakfast. Allrecipes community members also cook this recipe for breakfast. Some make this instead of hash browns. Others use the leftovers for breakfast burritos or incorporate sausage into the recipe in the morning for a savory wake-up meal.
- Make it fancy. “Love this as a side dish with steak or beef tips. Substituting garlic infused oil for plain olive oil really boosts the flavor,” says Allrecipes member BlakeNH. “I also prefer to substitute some of the sweet onion with shallots for a little complexity.”
Get the recipe: Potatoes and Peppers
Was this page helpful?
Thanks for your feedback!
Tell us why!
Other
Submit
