Savor the comfort of home-cooked Mexican food tonight with this hearty combination of peppers and potatoes!

1

Start by peeling and dicing the potatoes into small cubes. This should take about 5 minutes.

2

Next, dice the bell peppers and onion. Mince the garlic. This will take another 5 minutes.

3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to heat for about 1 minute.

4

Add the diced potatoes to the skillet and sauté for about 10 minutes, stirring occasionally, until they begin to soften.

5

Add the diced onion, bell pepper, minced garlic, cumin, paprika, salt, and black pepper to the skillet. Stir well and cook for an additional 10 minutes, allowing the vegetables to become tender and the flavors to meld together.

6

Once everything is cooked through, remove the skillet from heat and stir in chopped cilantro as a garnish.

4

• Add diced tomatoes for extra flavor and texture.
• Try adding in some diced jalapeños for a spicy kick.
• Top with avocado slices or guacamole for a creamy finish.

• Ensure the potatoes are cut into uniform pieces for even cooking.
• If you prefer a smokier flavor, use smoked paprika instead of regular paprika.
• Feel free to substitute other vegetables like zucchini or corn.

• fat: 7 grams
• fiber: 5 grams
• protein: 4 grams
• calories: 200
• carbohydrates: 35 grams

This dish is packed with carbohydrates from the potatoes, which provide energy, while the peppers and spices offer vitamins and antioxidants, making it a nutritious choice for a wholesome meal.

• Pimientos Rellenos con Picadillo de Carne Deshebrada - Muy Bueno
• Potatoes and Peppers Recipe
• Rajas con Papas – Potatoes & Poblano Peppers in Cream (Mexico ...