1 (16-ounce) can fat-free, less-sodium chicken broth
4 teaspoons olive oil, divided
2 cups coarsely chopped onion
2 cups coarsely chopped green bell pepper
1/2 cup coarsely chopped red bell pepper
1/2 teaspoon salt
2 garlic cloves, minced
2 tablespoons paprika
3 tablespoons sherry vinegar or red wine vinegar
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Preheat oven to 400°.
Combine potato and broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Drain potato through a sieve into a bowl, reserving 1 cup cooking liquid.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, bell peppers, salt, and garlic; sauté 2 minutes. Stir in 1/4 cup reserved cooking liquid and paprika; cover and cook 8 minutes or until peppers are tender. Stir in potato, 3/4 cup reserved cooking liquid, vinegar, and tarragon; bring to a boil, stirring to coat. Spoon potato mixture into a 2-quart casserole coated with cooking spray. Combine the breadcrumbs and cheese, and sprinkle over potato mixture. Drizzle breadcrumb mixture with 2 teaspoons oil. Bake at 400° for 25 minutes or until golden brown.
I have made this twice. It's a good recipe if you have lots of green and red peppers on hand. It definitely needs more salt than called for. I used Yukon Golds with skins left on, about a teaspoon and a quarter of salt, Champagne vinegar, and 1 Tbsp. only of smoked paprika, fresh thyme instead of tarragon. Also used Panko bread crumbs with the fresh parmesan. Takes a good hour and a quarter to make. It can be prepared ahead of time. Put bread crumbs and parm on top just before baking. Delicious.
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