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Roasted Potatoes and Peppers Recipe

Roasted Potatoes and Peppers Recipe photo by Taste of Home

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This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.—Joan Hallford of North Richland Hills, Texas

This recipe is:

Diabetic Friendly

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Roasted Potatoes and Peppers Recipe

Prep: 10 min. Bake: 40 min.

Yield: 8 Servings

10 40 50

Ingredients

2 pounds small red potatoes, quartered
1 medium green pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 medium red onion, coarsely chopped
1/2 cup creamy garlic salad dressing

Directions

In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat.
Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 149 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 188 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Roasted Potatoes and Peppers in Simple & Delicious May/June 2008, p49

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Roasted Potatoes and Peppers

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Reviewed on Jun. 01, 2012 by MrsOrganized

My husband and I really enjoyed this recipe. Next time I will add more onion just because we like the flavor of onion. Thanks for the great reciipe. I plan to prepare the dish often.