Potato and Red Pepper Bake Directions
- Preheat oven to 350°F (180°C). Lightly grease a baking dish with oil.
- Prepare the potatoes by peeling and grating them coarsely. Soak in water, then drain and squeeze out excess moisture.
- In a heated pan, sauté the diced onion with olive oil for 3–4 minutes. Add the chopped red bell pepper and cook for 5–7 minutes until softened. Remove from heat.
- In a bowl, combine the shredded potatoes with eggs, salt, marjoram, nutmeg, and crushed red pepper. Mix well.
- Layer the potato mixture into the baking dish, spreading evenly. Add the onion and pepper mixture on top.
- If using cheese, sprinkle it evenly over the dish.
- Bake for 50 minutes or until golden brown and cooked through.
Points Calculation:
- Potatoes (3 x 5 points): 15 points
- Eggs: 0 points
- Onion: 0 points
- Red bell pepper: 0 points
- Olive oil (2 teaspoons): 2 points
- Optional cheese (e.g., 1 oz Parmesan, 5 points): 5 points
Total Points:
- Without cheese: 17 points
- With cheese: 22 points
Servings: 6
Per Serving:
- Without cheese: 2.83 points
- With cheese: 3.67 points
Nutrition Information (per serving):
- Calories: Approx. 110–140 (depends on cheese inclusion)
- Fat: 2–5 g
- Protein: 3–5 g
- Carbohydrates: 16–18 g
- Sugar: 2 g
- Sodium: 200–300 mg
I'm waiting for your comments! Enjoy!
