Ingredients
- 2 cups sweet mini peppers sliced into rings
- 6 large mushrooms sliced
- 1 cup sliced purple onion
- 4 medium Yukon Gold potatoes cut into quarter-size pieces
- 2 teaspoons granulated garlic
- 2 tablespoons Corn Oil
- salt and pepper to taste
Make it step by step
- In a large skillet, heat oil over medium-high heat.
- Add the potatoes and cook until slightly crisp.
- Remember to keep turning the potatoes periodically so they do not burn. Add the peppers, onion and garlic and mix well and cook for 3 minutes. Next, add mushrooms an d mi x again cooking until mushrooms are soft (about 3-4 minutes).
- Add salt and pepper to taste.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Joanna Lovato, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.