Stuffed peppers with new potatoes, feta and pesto

Name: Stuffed peppers with new potatoes, feta and pesto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: European, Mediterranean, Greek
Ingredients: 200g small new potatoes; 4 red peppers; 1 tablespoon olive oil; 200g feta cheese; 4 tablespoons pesto; Sea salt; Freshly ground black pepper; A small handful of basil leaves, shredded, to finish (optional)

4 steps

Prep:10minCook:45min

This is a lovely, simple way to enjoy the smoky taste of roasted peppers without any of the bother of peeling them. The potatoes, meanwhile, make this a pleasingly substantial dish. You could use a good shop-bought pesto but a home-made one will be better.

Updated at: Wed, 16 Aug 2023 20:34:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories304 kcal (15%)

Total Fat22.1 g (32%)

Carbs16.8 g (6%)

Sugars4.2 g (5%)

Protein10.7 g (21%)

Sodium775.2 mg (39%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gnew potatoes

small

4red peppers

1 tablespoonolive oil

200gfeta cheese

4 tablespoonspesto

sea salt

freshly ground black pepper

basil leaves

shredded, to finish, optional

Instructions

Step 1

Preheat the oven to 200°C/Gas Mark 6. Bring a pan of salted water to the boil, add the new potatoes and boil for 8-12 minutes, until just tender. Drain and cool slightly.

Step 2

Halve the peppers lengthways and remove the seeds and pith. Brush the outsides with olive oil, then place on a baking tray lined with baking parchment.

Step 3

Halve or quarter the new potatoes and place in a bowl. Cut the feta into 1cm cubes and add to the potatoes. Toss both with the pesto until well combined.

Step 4

Spoon the filling into the halved peppers and bake for 30 minutes until browned on the top. If using shredded basil, scatter over the top before serving.