Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain
well, cover and set aside.
Heat the oil in a large saute pan and saute the red and green bell peppers
until they begin to soften. Add the onion and saute until translucent. Stir in the drained potatoes and season with salt and pepper. Garnish
with fresh parsley.