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Herbed Potatoes and Peppers

Check out this great side dish using potatoes and bell peppers flavored with herbs.

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  • Prep Time 15 min
  • Total Time 4 hr 15 min
  • Servings 14

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

If you like your bell peppers with a bit of crunch, add them to the mixture during the last 15 minutes of cooking.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
300mg
300%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Iron
4%;
Exchanges:
1 Starch;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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