Potato, Pepper and Tomato Casserole with Morocca Recipe

Name: Potato, Pepper and Tomato Casserole with Morocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each garlic cloves; 1/2 teaspoon salt; 2 teaspoons paprika; 1/2 teaspoon cumin; 1/2 teaspoon cayenne pepper; 3/4 cup cilantro chopped; 3/4 cup parsley leaves chopped; 3 tablespoons white wine vinegar; 3 tablespoons olive oil, extra-virgin; 1 1/2 pounds red skinned potatoes; 1 large sweet red bell peppers cut up; 1 large green bell peppers cut up; 1 large sweet yellow bell peppers cut up; 20 each celery pieces

Servings: persons

6 each garlic cloves
1/2 teaspoon salt
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
3/4 cup cilantro chopped
3/4 cup parsley leaves chopped
3 tablespoons white wine vinegar
3 tablespoons olive oil, extra-virgin
1 1/2 pounds red skinned potatoes
1 large sweet red bell peppers cut up
1 large green bell peppers cut up
1 large sweet yellow bell peppers cut up
20 each celery pieces

1
With a mortar and pestle or in a food processor, crush garlic with salt, paprika, cumin and cayenne until it forms a fairly uniform paste.
2
Add herbs and bruise them with a few poundsings of the pestle.
3
Then stir in lemon juice, vinegar and olive oil.
4
Season with salt to taste.
5
Vegetables: If using fingerlings, slice them in half lengthwise.
6
If using round potatoes, slice into 1/2-inch thick rounds or quarter rounds.
7
Put potatoes, bell peppers and celery in a bowl, season with salt and toss with sauce.
8
Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture.
9
Drizzle oil over the top, cover with foil and bake for 35 minutes at 350F (180C).
10
Remove foil and bake 20 minutes more or until vegetables are tender.

595

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 each garlic cloves, 1/2 teaspoon salt, 2 teaspoons paprika, 1/2 teaspoon cumin, and more.

Yes, Potato, Pepper and Tomato Casserole with Morocca falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Pepper and Tomato Casserole with Morocca

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