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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I like this cause i love to eat peppers, I first thought of this when i was in college and had limited resourses and money, great for those who have gardens, or want a cheap, easy, and fillin meal for a family of 4 or reduce the nums and make just for you. (rub rosemary and basil in the palm of hand and add over all) (Add cayenne pepper to add a lil heat to it.) when cooking this dish you want to remember to keep the veggies nice and crsp when you eat it. Ingredients:
1 red bell pepper |
1 green bell pepper |
2 green anihiem bell peppers |
2 red anihiem bell peppers |
1/2 onion |
3 medium potatoes |
1 teaspoon rosemary |
1 teaspoon basil |
salt and pepper (optional) |
cayenne pepper (optional) |
Directions:
1. First top off peppers, rid of core and seeds, chop fairly small and add to med. saute pan.
2. Chop the onion finely and add to pan.
3. Next Dice the potatoes fairly small and add to pan as well.
4. Then turn heat to med. high and drizzle small amount of olive oil over all.
5. Sprinkle Rosemary and Basil over all and turn in pan.
6. Cook for 5- 7 minute you want the veggies to still have a nice crisp when you bite into it.
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