I am partial to meals I can make that don’t take a long time. I do love to cook but I don’t love to spend hours doing it. This meal was born out of necessity. Our pantry stock was paltry, my kids were hungry (wow, shocker!), and I knew they weren’t going to wait too long for me to whip something up before the, “Is dinner ready, yet?!” cries began.
Throwing the powerful benefits of onions (which I always have on hand), filling potatoes and sweet peppers all together on one sheet pan it is a meal sure to please!
Super simple, super easy, super delicious.
You can just eat this straight out of a bowl if you’d like. We like to wrap them in a tortilla.
I make a lot, as you can see in picture below, so we have leftovers. They’re great for lunch the next day or to pack in a lunch bag.
3 green peppers
2 large yellow onions
6 medium potatoes
Himalayan sea salt
- Cut the peppers and onions into strips and dice the potatoes.
- Place all veggies in a bowl and sprinkle the seasonings on top. I don’t give exact measurements because I really don’t measure this one. Just put on as much or as little as you like being sure to get some seasoning on all veggies.
- Bake at 450 for 25-30 min or until potatoes are cooked through.