Mediterranean Baked Potatoes & Red Bell Peppers with Lemon Olive Oil

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Scrumptious side dish! I use Yukon Gold Potatoes (5 lbs.) cut and peeled, 2 red bell peppers cut, oregano, parsley, garlic powder, 2 lemon (juice only), scant quarter cup of Good Olive Oil, s & p, to taste.

Place potatoes and bell peppers in a large baking pan, season well, drizzle Lemon and Olive Oil, cover with foil and Bake @ 400 F for 25 minutes.

Serve with any main entrée you love. We have this many times with Flounder, Halibut or Tilapia baked fish. It is a so flavorful.

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

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8 thoughts on “Mediterranean Baked Potatoes & Red Bell Peppers with Lemon Olive Oil

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