4 large green bell peppers, diced
1 tablespoon butter
1/4 cup melted butter
1 pound processed cheese food processor
1/4 cup sour cream
1/2 teaspoon tomato paste
Black olives - sliced
salt and pepper to taste
Preheat oven to medium-high heat. Heat a medium skillet over medium heat, and saute green peppers until tender, about 5 minutes. Drain; repeat if necessary.
Meanwhile, melt margarine in large fry-pan over medium heat. Stir in potatoes, onion, shredded cheese, butter, and vinegar. Reduce heat to medium low, and simmer, stirring constantly until potato is tender. Stir in tomato paste and jalapenos, crushed tomatoes, cooked peppers, balsamic vinegar, lemon juice, 1/3 cup tarragon, salt and pepper. Spoon mixture into potatoes, and toss to coat.
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