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Potato and Bell Pepper Casserole

Potato, bell pepper and onion in a garlic and herb tomato sauce

Potato and Bell Pepper Casserole


4 Medium Potatoes, peeled, sliced
4 Small Tomatoes, sliced
1 Large Onion, chopped
3 Garlic Cloves, crushed
1L of Vegetable Stock
1 Large Bell Pepper, chopped
1 Tblsp Tomato Paste
1 Tsp Dried Basil Flakes
1 Tsp Dried oregano Flakes
1 Tsp Dried Thyme Flakes
Salt and Pepper to taste


  1. Preheat oven to 200c.
  2. In a large saucepan on a high heat add the vegetable stock, tomato paste, garlic, herbs, salt and pepper.
  3. Bring to a boil while stirring then simmer on a low heat for 2-3 minutes.
  4. Arrange the vegetables in a large casserole dish, layering the different vegetables.
  5. Pour the sauce mixture over the vegetables to cover.
  6. Cook in the oven for 45 minutes to an hour, or until the potatoes are tender.
  7. Serve over rice.

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