Stir-Fried Potatoes and Peppers Recipe

Shortly after I was married, my husband quickly learned the truth about me- I didn’t know how to cook!

I was super busy- I was working full time and going to school full time (which included student teaching at an elementary school) and since I had been living on my own for a couple of years, I was totally content with cereal for breakfast, lunch, and dinner. He, on the other hand, was not.

My husband was also going to school full time and working full time, but he still made time to make us dinner each night (we all have our own priorites!). Since we were on a college-student budget, he got pretty creative with our food. I came home one night to the smell of these potatoes cooking (frying?) on the stove and they have been a staple in our meal rotation ever since!

They really are the perfect side dish that can be thrown together in a matter of minutes!

Serves: 12

Lemon Blueberry Trifle

20 minPrep Time

20 minTotal Time

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  • 2 loafs angel food cake, cut into bite size squares
  • 16 oz cream cheese
  • 8 ounces cool whip
  • 1 cup powdered sugar
  • 2 cups blueberries
  • 6 cups lemon pudding


  1. In a bowl, combine cream cheese, cool whip and powdered sugar until fully combined and smooth.
  2. In your trifle, start by layering the cake on the bottom, place have the cream cheese mixture on top of the cake and smooth out until fully covering the cake layer.
  3. Spread half of the lemon mixture on top of the cream cheese mixture layer until all the white is covered.
  4. Place about 1 cup of blueberries on top of the pudding.
  5. Repeat the layering process.
  6. Garnish with extra blueberries.
  7. Refrigerate until ready to serve



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