Roasted Red Peppers Stuffed with Feta and Lemon Herb Potatoes
Hollowed red pepper halves filled with creamy feta and spinach mixture, baked alongside crispy-edged potato wedges tossed with garlic, paprika, fresh rosemary, and bright lemon. A Mediterranean vegetarian main with balanced textures and herbaceous depth. Serve as a light dinner or elegant side dish for four. This version combines the filling and potatoes in one oven session for efficient weeknight cooking.
Ingredients
- 3 big potatoes, scrubbed, cut into wedges
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1 lemon, zested and halved
- 4 teaspoons paprika
- 1 sprig fresh rosemary, cut into pieces
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
- 3 red peppers, pointed, halved lengthwise, cored, seeded
- 3 ½ ounces feta cheese
- 1 garlic clove, peeled
- 2 ounces spinach leaves
- 1 pinch salt, for filling
- 1 pinch pepper, for filling
- water or milk, if needed for consistency(optional)
Instructions
- 1
Preheat oven to 350F.
- 2
Scrub potatoes and cut into wedges. Toss with olive oil, sliced garlic, paprika, rosemary pieces, salt, pepper, lemon zest, and lemon juice. Spread on lined baking sheet and roast 15 minutes.
- 3
While potatoes roast, halve peppers lengthwise and remove cores and seeds. Place on second lined baking sheet.
- 4
Pulse feta, spinach, peeled garlic clove, salt, and pepper in food processor until smooth, adding water or milk if needed.
- 5
Spread feta mixture onto pepper halves.
- 6
After 15 minutes, stir potatoes with spatula. Place pepper sheet above potato sheet in oven and bake 15-20 minutes until cheese browns and potatoes are soft inside and crisp outside.
- 7
Serve immediately.
Tips
Stir potatoes midway through initial roasting to prevent sticking and ensure even browning on all sides.
If feta mixture is too thick, add liquid one teaspoon at a time rather than all at once to avoid over-loosening the filling.
Position pepper sheet on upper rack above potatoes so drippings don't transfer and heat reaches cheese evenly.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently at 325F for 10-12 minutes to avoid drying cheese.
Prepare filling and prep peppers up to 8 hours ahead; keep separate. Potatoes best roasted fresh, but can be cut and stored in lemon water for 4 hours.
Serve warm or at room temperature. Pairs with crusty bread, a crisp white wine, or Greek salad.
Common Mistakes
Overcook peppers before adding filling—they soften significantly during second bake. Undercooked or burnt cheese indicates oven temperature or positioning issue.
Skip stirring potatoes midway—they will char unevenly on bottom and remain raw on top.
Add too much liquid to feta filling—it will not hold shape or brown properly.
Substitutions
Dairy-Free Swaps
Vegan Options
creamy texture, neutral base
Full guide →General Alternatives
FAQ
Can I prepare this ahead and bake later?
Yes. Assemble peppers with filling and keep covered in fridge up to 8 hours. Prep potatoes in lemon water separately. Bake as directed, adding 5 minutes to pepper time if cold. Potatoes should be roasted fresh for best texture.
What if my peppers release too much liquid?
Blot interior with paper towel before filling. If liquid pools during baking, use slotted spoon to drain. Feta filling may be slightly wetter than expected due to pepper moisture; thicker filling prevents this.
How long does this keep and can I freeze it?
Refrigerate covered 3 days. Freezing not recommended—peppers become mushy and cheese separates. Best consumed fresh or chilled the next day.