Pepper and Potato Bake
Transform simple ingredients into a vibrant, flavor-packed side dish with this Pepper and Potato Bake. Featuring golden, crispy potatoes paired with a colorful trio of roasted bell peppers, red onion, and aromatic garlic, this dish bursts with bold, savory flavors. Seasoned with a fragrant combination of olive oil, paprika, and dried oregano, and optionally topped with melted Parmesan and fresh parsley, it’s a versatile crowd-pleaser perfect for family dinners, potlucks, or weeknight meals. Ready in under an hour, this oven-roasted vegetable bake is as nutritious as it is delicious, making it an ideal choice for a wholesome main course or a hearty, eye-catching side dish. Serve it warm and watch it disappear from the table!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 medium Red onion
- 3 Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and cut them into bite-sized cubes. Leave the skin on for texture and nutrients, if desired.
Slice the red, yellow, and green bell peppers into thin strips. Cut the red onion into wedges.
Peel and mince the garlic cloves.
Place the potatoes, bell peppers, and red onion into a large mixing bowl.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, paprika, salt, and black pepper.
Pour the olive oil mixture over the vegetables in the mixing bowl. Toss everything together to ensure the vegetables are evenly coated.
Spread the seasoned vegetables out in an even layer on a large baking sheet lined with parchment paper or a lightly greased baking dish.
Bake in the preheated oven for 35-40 minutes, flipping the vegetables halfway through the cooking time to ensure even roasting. The potatoes should be golden and crispy on the outside and tender inside, while the peppers will be lightly caramelized.
If desired, sprinkle the finished bake with grated Parmesan cheese while it’s still warm, allowing it to melt slightly.
Garnish with freshly chopped parsley before serving. Serve hot as a side dish or enjoy it as a main course with a salad or crusty bread.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
