Pepperazzi Exclusive
Mediterranean Roasted Vegetable-Stuffed Bell Peppers with Lemon-Garlic Drizzle and Crispy Potatoes
65 minutes
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Mediterranean cuisine meets your weeknight dinner in this color-packed dish. You'll master the art of stuffing peppers, balance savory and bright flavors, and discover why roasted potatoes make every meal more satisfying (and science says crispy edges are everything).
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
- 02Toss the potato cubes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread on one baking sheet in a single layer. Roast for 35 to 40 minutes, flipping halfway, until golden and crisp.
- 03While potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook 3 minutes until starting to soften.
- 04Add minced garlic and cook 1 minute, stirring constantly.
- 05Stir in broccoli, diced tomatoes, apple, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook 5 to 7 minutes, stirring occasionally, until vegetables are just softened.
- 06Remove the skillet from heat. Fold in diced avocado, lemon zest, half of the lemon juice, dried oregano, and smoked paprika. Let cool slightly.
- 07Arrange bell pepper halves, cut side up, on the second baking sheet. Brush inside and out with 1 tablespoon olive oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 08Divide the vegetable mixture evenly among the bell pepper halves, gently pressing the filling in. Sprinkle crumbled feta on top of each.
- 09Bake the stuffed peppers for 22 to 25 minutes, until the peppers are tender and the cheese is starting to brown.
- 10While peppers bake, whisk remaining lemon juice with any lemon zest, 1 tablespoon olive oil, and parsley in a small bowl to make a quick drizzle.
- 11To serve, divide roasted potatoes and stuffed peppers among plates. Drizzle each pepper with the lemon-parsley sauce and sprinkle with extra parsley if desired.
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