Please consult the OU's guidelines for checking fruits and vegetables.

Baked Potatoes, Diced Peppers & Mushroom Sauce
This recipe is kosher for Passover.
Baked Potatoes, Diced Peppers & Mushroom Sauce Eileen Goltz | Pareve

A quick lunch or dinner for chol chomoed.


3 tablespoons olive oil

2 teaspoons minced garlic

1 pound mushrooms, sliced

2 cups canned crushed tomatoes

2 tablespoons fresh basil; chopped, or 1 1/2 teaspoons Dried basil

2 sliced and diced red or green bell peppers

1/4 to 1/2 cup dry white wine

4 baked potatoes

sugar, to taste

salt, to taste

pepper, to taste


1. Heat the olive oil in a large skillet, add the garlic and mushrooms and saute for a minute or two;

2. Add the crushed tomatoes and basil. Stir while the mixture comes to a boil and then reduce to a simmer for about 5 minutes;

3. Add sliced and diced pepper pieces into the sauce and simmer until the peppers are tender but not too soft, about 7 or 8 minutes;

4. Stir in the white wine. Taste the sauce and add a touch of sugar if desired, and salt and freshly ground pepper;

5. Serve over a baked potato.

Serves 4. This recipe can be doubled or tripled.