Vegetarian Pepper and Potato Bake

Vegetarian Pepper and Potato Bake


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Everyone can savor one bite of this colorful dish stuffed with cheese and veggies. A golden-brown shredded parmesan topping conceals a tender, gooey bed of potato slices, red bell peppers, and mozzarella cheese.

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Serving Size / Yield

4-6 servings


  • 5 Yukon Gold Potatoes, thinly sliced
  • 3 Large Red Bell Peppers, sliced
  • 8 oz. Fresh Mozzarella Ball, sliced
  • 1/2 C. Shredded Parmesan-Asiago Cheese
  • 2 Garlic Cloves, minced
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste

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Preheat oven to 350 degrees. Bring a large stockpot of water to a boil. Add the potatoes and parboil for 5 minutes. Strain potatoes. Spread the potatoes across the bottom of a 9x9" baking dish. Arrange pepper slices atop the potatoes. Evenly spread the mozzarella slices across the vegetable layer. Sprinkle with shredded cheese, garlic, salt and pepper. Bake for 20-25 minutes or until cheese is melted and golden-brown.

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