Baked Peppers and Onions
Per 1 cup
Fiber: 4.5 g
5 medium green bell peppers (about 11⁄2 pounds)
1 pound small red potatoes
1 large yellow onion
1⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preheat oven to 425°F. Wash the peppers and cut into 2-inch pieces. Scrub the potatoes and cut into 1 inch-slices or chunks. Peel the onion and cut into chunks. Place everything into a shallow ovenproof dish; pour the olive oil over the vegetables; toss to coat.
Sprinkle with the salt and lots of pepper. Bake for about 30 minutes, until the potatoes are tender.