Grilled Potatoes & Peppers Recipe
Grilled Potatoes & Peppers Recipe photo by Taste of Home

Grilled Potatoes & Peppers Recipe

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My husband Matt grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! —Susan Nordin, Warren, PA
TOTAL TIME: Prep: 20 min. Grill: 40 min.
MAKES:10 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Grill: 40 min.
MAKES: 10 servings


  • 8 medium red potatoes, cut into wedges
  • 2 medium green peppers, sliced
  • 1 medium onion, cut into thin wedges
  • 2 tablespoons olive oil
  • 5 garlic cloves, thinly sliced
  • 1 teaspoon paprika
  • 1 teaspoon steak seasoning
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 103 calories, 3 g fat (trace saturated fat), 0 cholesterol, 134 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a large bowl, combine all ingredients. Divide between two pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.
  2. Grill, covered, over medium heat 40-45 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. Yield: 10 servings.
Originally published as Grilled Potatoes & Peppers in Simple & Delicious June/July 2013, p33

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Reviewed Jul. 30, 2015

"Recipe was very easy and was tasty. I will have to cut down on the steak seasoning because it was a bit spicy for my family. Next time I will also throw in some cooked sweet Italian sausage. (I think this would be a perfect base for the sausage.)"

Reviewed Jul. 19, 2015

"Very, very good. Great to throw on grill when you are grilling any kind of meat. Very flavorful."

Reviewed Jun. 1, 2015

"Delish! Had grilled chicken with this."

Reviewed May. 28, 2015

"Delicious! I quartered the potatoes and microwaved for 8 min before grilling to make them soft and reduce grilling time. I also added some squash and zucchini to the foil packet."

Reviewed Aug. 14, 2014

"Very good!"

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