I start by dicing new potatoes (I leave the skins on) and sautè them in a frying pan with a little olive oil, seasoning well with salt and pepper. I then split the peppers lengthways and remove the seeds. I sautè them in another frying pan with olive oil for a few minutes only. I add salt and pepper. They should still retain a good crunch!
This makes a nice light lunch or supper.