Total Calories: 588
Preheat oven to 400 degrees.
In a stockpot, boil potatoes 25–30 minutes until partially cooked, then thinly slice. Layer half each of the potato slices, tomato slices, and bell pepper strips in a greased 9 x 9-inch pan. Season with salt and pepper. Sprinkle half each of the Italian seasoning and mozzarella cheese over vegetables. Repeat layers with remaining potatoes, tomatoes, and bell pepper. Sprinkle remaining seasoning and cheese over vegetables, then spread sour cream over top. Cover and bake 30–40 minutes, or until bubbly. Makes 4 servings.
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