An amazing and delicious all-in-one side dish. Get out and get these ingredients. Perfect with some filet mignon.
- 2 lbs russet potatoes, peeled & cut up
- 12 oz. jar fire roasted sweet red peppers
- 1 cup sour cream
- 1 tbs olive oil
- 2 medium zucchini, halved & sliced
- 1 yellow squash, halved & sliced
- 2 bell peppers, chopped
- 1 small onion, chopped
- 10 oz. shredded cheddar cheese
Preheat oven to 350 F. In a large pot, cook potatoes, covered, in lightly salted water, for 20-25 minutes or until tender. Drain water, return potatoes to pot and mash with potato masher. Transfer mashed potatoes to a large baking dish and spread out evenly.
Place roasted red peppers in a food processor and pulse until smooth. Transfer to a medium bowl and mix with sour cream and 1/4 tsp salt. Spread this mixture over the mashed potatoes in baking dish.
In a large deep skillet, heat oil over medium high heat. Add zucchini, squash, peppers and onion and cook until crisp-tender. Season with 1/2 tsp salt. Transfer vegetables to baking dish and spread out evenly. Top with shredded cheese.
Bake uncovered for 30 minutes. Let stand 20 minutes before serving.
Yields 8 servings.
Recipe adapted from Better Homes & Gardens magazine.