Peperonata With Potatoes

1. 1

   Cut peppers lengthwise.

2. 2

   Cut into 1/2-inch strips.

3. 3

   Potatoes are diced.

4. 4

   Coarsely chop tomatoes.

5. 5

   Place olive oil and margarine in braising pan.

6. 6

   Heat on medium flame and when butter melts, cook onion until it softens and becomes light golden.

7. 7

   Add peppers, potatoes, tomatoes, 4 basil leaves, salt and pepper.

8. 8

   Stir the mixture; cover and cook over low heat for about 40 minutes.

9. 9

   Be careful not to overcook potatoes.

10. 10

    Before serving, coarsely chop remaining basil.

11. 11

    Transfer stew to serving dish and sprinkle with chopped basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.