Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Potatoes and Peppers Recipe
    Lost? Site Map

    Roasted Potatoes and Peppers

    1/8 Photos of Roasted Potatoes and Peppers

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Chef Kate's Note:

    New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 375°F (190°C).
    2. 2
      Wash potatoes.
    3. 3
      Halve or quarter larger potatoes.
    4. 4
      Cut onion into eight pieces.
    5. 5
      Cut peppers into one-inch pieces.
    6. 6
      Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
    7. 7
      Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

    Ratings & Reviews:

    • on January 26, 2012


      Made as written twice this month -- wonderful recipe. Turned the zip lock bag wrong side out to remove stuck on seasonings with a spatula to add to the veggies. Also, uncovered the baking dish about 20 minutes before it was done, making it more a baked dish than a steamed one. Took a little longer than stated to be done -- about a hour, most likely due to uncovering during baking. Besides the healthy aspect of all the veggies, this dish is a delightful accompaniment to a meal. Thanks for posting this -- a keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2008


      Fabulous! Quick, fresh, and colorful in its presentation. I used 2 minced garlic cloves, half a red and half a green pepper for more color, baked it about 55 minutes. A fantastic side dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2008


      A very nice side dish. I used small red potatoes, red onion and orange bell pepper. I love the flavour of the rosemary. Made for ZWT4 Family Picks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Roasted Potatoes and Peppers

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 182.5
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 32.9 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 3.9 g
    Sugars 4.0 g
    Protein 3.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes