Dairy Farmers of Canada

Cheddary Skillet Potatoes and Peppers

This is the Cheddary Skillet Potatoes and Peppers recipe.

  • Prep: 15 min
  • Cooking: 22 min
Yields 6 servings
cheddary skillet potatoes and peppers

Ingredients

  • 1 1/2 lbs (675 g) new potatoes cut into 1/2-inch (12 mm) cubes
  • 1/4 cup (60 mL) butter
  • 1 large onion coarsely chopped
  • 1 large green bell pepper cut into 1/2-inch (12 mm) pieces
  • 1 large red bell pepper cut into 1/2-inch (12 mm) pieces
  • 1 1/2 cups (375 mL) grated Canadian Cheddar cheese
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Preparation

Cook potato cubes in boiling water for 5 minutes. Drain well.

Melt butter in large non-stick frying pan. Add potatoes and onion to pan and cook over medium-high heat, stirring frequently until potatoes start to turn golden (about 5 minutes). Add peppers to pan and continue cooking and stirring until peppers are almost tender (about 5 minutes). Increase heat to high and cook, stirring constantly until potatoes are well browned. Add salt and pepper to taste.

Fold in 1 cup (250 mL) of Canadian Cheddar cheese into the potato mixture and spoon into serving bowl. Top with remaining Canadian Cheddar cheese, cover and let stand 2 minutes or until cheese is melted. Serve immediately.

Tips

Do-ahead tip: Slice all the vegetables and pre-cook the potatoes up to 8 hours before using.

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Nutritional information

Per serving
Energy: 302 Calories
Protein: 11 g
Carbohydrate: 29 g
Fat: 17 g
Fibre: 3.1 g
Sodium: 248 mg
(% DV*)
Calcium: 20 % / 225 mg
Vitamin A: