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Pepper-Potato Casserole

1 large onion, chopped
3 cloves garlic, minced
3 cups bouillon
1 red bell pepper, cut in 1" chunks
1 green bell pepper, cut in 1" chunks
4 medium red potatoes, cut in 1/2" cubes
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 teaspoon dried thyme
pinch cayenne, to taste
juice of one lemon
1/4 cup chopped Italian parsley
1/4 cup sliced black olives (optional)
Harissa sauce (optional)
Cooked barley or other whole grains of your choice

Bring the bouillon to a boil in a large pot, add the onions and garlic, reduce the heat and simmer until they are soft, about 5 minutes. Add the peppers, potatoes, thyme and cayenne. Return to a boil, reduce the heat and simmer, covered, about 20 minutes or until the potatoes are tender. Stir in the lemon juice, parsley and olives. Taste, and if you want a little more heat, stir in a TINY bit of Harissa sauce (it is very hot.) Serve over barley or other cooked whole grains. Each diner may add a little more harissa to his/her own taste (warn them first!)

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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