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Tomato, Potato and Pepper Casserole


  • 1/4 cup olive oil
  • 2 large potatoes, sliced
  • 2 small red, yellow or green bell peppers, sliced 1/2-inch thick
  • 2 large ripe tomatoes, sliced 1/4-inch thick
  • 2 teaspoons minced garlic
  • 1/2 teaspoon each salt, pepper and oregano


  1. Heat oven to 375 degrees F.
  2. Spread 1 tablespoon of the oil over the bottom of a shallow 2-quart baking dish. Layer half of the potatoes, slightly overlapping if necessary. Top with 1 1/4 cups of the peppers, then with 1 1/4 cups sliced tomatoes. Drizzle with 1 tablespoon of the oil. Sprinkle with 1 teaspoon garlic and 1/4 teaspoon each salt, pepper and oregano.
  3. Repeat layers using remaining ingredients.
  4. Bake, uncovered, 50 minutes to one hour, until vegetables are tender.

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