Roasted Potatoes and Peppers Recipe
Roasted Potatoes and Peppers Recipe photo by Taste of Home

Roasted Potatoes and Peppers Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 8 servings


  • 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

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.


  1. 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.
  2. Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally. Yield: 8 servings.
Originally published as Roasted Potatoes and Peppers in Simple & Delicious May/June 2008, p49

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Reviewed Jun. 1, 2012

"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."

Reviewed Aug. 9, 2011

"I would cut potatoes smaller, and cook at a lower temp 375 overall tasty dish."

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