Potato, Pepper + Basil Stovetop Casserole

I dunno...Can you call a stovetop recipe a casserole? But it turned out looking and tasting like a casserole!

My dinner prep started with these funky peppers. They came off a plant I got from Burpee, but I don't think I was supposed to get a purple pepper! So either they weren't quite ripe, or they were a fluke.

I also had a bag of small potatoes I got on sale at the grocery store. Despite a majority of my ancestors being Irish, I don't eat a lot of potatoes, although I do love them. ;) These had been sitting around for awhile and had just started to get wrinkly — definitely time to use them up!

I found a recipe online that I sort of followed...but not really. I'd love to link to it, but I haven't been able to replicate the search :(

Ingred:
1 bag of B (small) potatoes, quartered.
1 large onion, sliced
2 sweet peppers, sliced *
1 Anaheim pepper, sliced *
1 T veg oil
water
1/2 cup of cream
1/4 cup of low-fat Parmesan cheese
1/4 cup fresh chopped basil *

(ingredients marked with a * came from my garden.)


Add oil to large pan on medium heat. Add potatoes. Cook until they start to soften a bit. Add water if they start to stick to the pan. Then add onions. Cook a bit, then add peppers. Cook till everything is soft. I think I ended up adding 1/4-1/2 cup of water a bit at at time to keep things lubed so they didn't stick and burn.

When those look nice and cooked, keep the heat on and let them dry out a bit and get a bit of a crust on the potatoes, but keep a close eye so they don't burn! Then turn off the heat, add cream, cheese and basil.


Let it sit a couple minutes, then serve!

I really liked it. My husband thought it was OK. He's pretty damn picky, so that's pretty good coming from him. I think next time I'll add breadcrumbs, though. Or maybe crushed potato chips. It needed a bit of a crunch. And a bit hotter of a pepper, or a dash of cayenne powder. The Anaheim didn't do much.