Skip to Content
Menu

Herbed Potatoes and Peppers

  • Save Recipe
  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 14
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Check out this great side dish using potatoes and bell peppers flavored with herbs.
Updated Apr 30, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 2 pounds small red potatoes, cut into eighths
  • 1 medium green bell pepper, cut into strips
  • 1 medium red bell pepper, cut into strips
  • 2 cloves garlic, finely chopped
  • 1/2 cup water
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • Shredded Parmesan cheese, if desired

Steps

  • 1
    Place potatoes in 3 1/2- to 4-quart slow cooker.
  • 2
    Layer bell peppers and garlic over potatoes. Pour water into cooker. Top with remaining ingredients except cheese, adding tomatoes last.
  • 3
    Cover and cook on high heat setting 4 to 6 hours or until potatoes are tender. Serve with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Refrigerate the leftovers, and serve them the next day as a delicious potato salad. Tangy and tomato-ey, it makes a nice change from the usual mayonnaise-based potato salad and it's delicious with grilled chicken breast, hamburger patties or pork chops.
  • tip 2
    If you like your bell peppers with a bit of crunch, add them to the mixture during the last 15 minutes of cooking.

Nutrition

70 Calories, 0g Total Fat, 2g Protein, 16g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
300mg
Total Carbohydrate
16g
Dietary Fiber
2g
Protein
2g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">