potato red pepper recipe

Written BySheba G Updated On
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The Best potato red pepper recipe

I have always loved a good potato dish, and this Potato and Red Pepper recipe is one of my family’s favorites. It’s a hearty, comforting dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The combination of tender potatoes and sweet red peppers creates a wonderful balance of flavors and textures.

This dish is not only delicious but also packed with nutrients. Potatoes are a great source of fiber and vitamins, while red peppers are rich in vitamin C and antioxidants. My kids love it because it’s easy to eat and has a mild, slightly sweet flavor that they enjoy.

Plus, it’s a great way to sneak in some extra veggies into their diet. The best part about this recipe is how versatile it is. You can serve it as a side dish or a main course, depending on your preferences.

It pairs well with a variety of proteins, from grilled chicken to baked fish. I often make a big batch of this dish and serve it at family gatherings. It’s a crowd-pleaser and always gets rave reviews.

One of the things I love about this recipe is how easy it is to make. It doesn’t require any fancy techniques or ingredients. You can have it on the table in under an hour, which is perfect for busy weeknights.

The key to this dish is cooking the potatoes and red peppers together until they are both tender and slightly caramelized. This brings out their natural sweetness and creates a depth of flavor that’s simply irresistible.

Creamy Potato and Red Pepper Casserole

4.8 from 773 votes

This hearty and comforting casserole combines tender potatoes and sweet red peppers in a creamy sauce. It’s a perfect dish for family dinners or special occasions.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potato and Red Pepper Mixture

2 lbs potatoes, peeled and sliced
2 large red bell peppers, sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Creamy Sauce

1 cup heavy cream
1 cup chicken broth
1 tbsp cornstarch
1 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup shredded cheddar cheese

For Topping

1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tbsp melted butter

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Grease a 9×13-inch baking dish and set it aside.
3In a large sauté pan, heat 2 tbsp of olive oil over medium heat.
4Add the sliced onions and cook until they become translucent, about 5 minutes.
5Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
6Add the sliced red bell peppers to the pan and cook for 3-4 minutes, until they begin to soften.
7Season with 1 tsp salt and 1/2 tsp black pepper, stirring well to combine.
8Remove the pan from the heat and set it aside.
9In a separate mixing bowl, combine the heavy cream, chicken broth, cornstarch, Dijon mustard, paprika, garlic powder, and onion powder.
10Whisk until the cornstarch is fully dissolved and the mixture is smooth.
11In the greased baking dish, arrange a layer of sliced potatoes, followed by a layer of the sautéed red pepper and onion mixture.
12Pour the creamy sauce evenly over the top, ensuring that the potatoes and peppers are well coated.
13Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
14Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the potatoes are tender and the sauce is bubbly.
15While the casserole is baking, prepare the topping.
16In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and melted butter until well combined.
17After the casserole has baked for 25 minutes, remove the foil and sprinkle the breadcrumb topping evenly over the top.
18Return the casserole to the oven and bake for an additional 5-7 minutes, or until the topping is golden brown and crispy.
19Remove the casserole from the oven and let it rest for 5 minutes before serving.
20This allows the sauce to thicken slightly and makes it easier to serve.
21Serve the casserole hot, garnished with fresh parsley if desired.
22Enjoy this comforting and flavorful dish with your family and friends.

🔧Equipment

Mixing bowl
Baking dish
Oven
Sauté pan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Creamy Potato and Red Pepper Casserole Works

This Potato and Red Pepper Casserole is a versatile and delicious dish that’s perfect for any occasion. Whether you’re serving it as a side dish or a main course, it’s sure to be a hit with your family and friends. It’s easy to make and can be prepared ahead of time, making it a great option for busy weeknights or special gatherings.

Plus, it’s packed with nutrients and flavor, making it a healthy and satisfying choice. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm the entire casserole in the oven at 350°F (175°C) until heated through.

You can also serve this casserole with a side of mixed greens or a simple green salad to add some freshness and crunch to the meal. The creamy, comforting flavors of this dish are sure to please everyone at your table. Enjoy.

❓ Frequently Asked Questions About Creamy Potato and Red Pepper Casserole

Can I use different types of potatoes for this recipe?

Yes, you can use different types of potatoes for this recipe. Russet potatoes are great for baking and roasting, so they will work well in this casserole. You can also use Yukon Gold or red potatoes, which have a slightly different texture and flavor. Just make sure to peel and slice them evenly for consistent cooking.

Can I make this dish ahead of time?

Absolutely. This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. When you’re ready to bake it, simply remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes. Then, follow the baking instructions as directed. This is a great option if you’re planning a family gathering or a special occasion and want to save some time.

Can I freeze this casserole?

Yes, you can freeze this casserole. To freeze, assemble the casserole in the baking dish, cover it tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. When you’re ready to bake it, thaw the casserole in the refrigerator overnight. Then, follow the baking instructions as directed, adding an extra 10-15 minutes of baking time if necessary.

Can I make this dish vegetarian?

To make this dish vegetarian, simply substitute the chicken broth with vegetable broth. You can also add some additional vegetables to the casserole, such as sliced mushrooms or spinach, to make it even heartier and more nutritious. This will also add more flavor and texture to the dish.

Can I use canned red peppers instead of fresh?

While fresh red peppers are always a good choice, you can use canned red peppers. You can find canned roasted red peppers in most grocery stores. Just make sure to drain and pat them dry before using them in the recipe. You may also want to chop them into smaller pieces to ensure even distribution in the casserole.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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