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Dinner recipe · from the recipe book

Lemon Pepper Stuffed Peppers with Roasted Potatoes

Sweet roasted red peppers filled with a lemony, peppery quinoa, white bean and feta stuffing, served with crisp-edged potatoes and carrots.

Lemon Pepper Stuffed Peppers with Roasted Potatoes

Ingredients

  • 5 medium600 gRed bell pepperhalved lengthwise, seeds removed
  • 1 cup150 gQuinoa, dryrinsed
  • 1¼ cups300 gWater
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3 cups loosely packed90 gBaby spinachchopped
  • ½ cup crumbled80 gFeta cheesecrumbled
  • 3 small500 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 1/2-inch coins
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2½ tbsp36 gOlive oil
  • 1 lemon, juiced45 gLemon juice
  • 1 tbsp6 gLemon zest
  • 1¾ tsp4 gBlack pepper
  • ¾ tsp4 gSalt
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Bring the water to a boil in a small pot, stir in the quinoa, cover and simmer on low for 15 minutes, then rest off the heat for 5 minutes and fluff.
  3. While the quinoa cooks, toss the potato and carrot with one third of the olive oil, half the black pepper and half the salt, spread on one side of the sheet pan and roast for 15 minutes.
  4. Meanwhile, heat another third of the olive oil in a skillet over medium heat and cook the onion for 5 minutes until soft, then add the garlic for 1 minute and stir in the spinach until wilted.
  5. In a bowl, mix the cooked quinoa, the onion-spinach mixture, the great northern beans, the feta, the lemon zest, two thirds of the lemon juice, the remaining black pepper and the remaining salt to make the filling.
  6. Brush the bell pepper halves with the remaining olive oil and pack the filling into them.
  7. Stir the potatoes and carrots, set the stuffed peppers on the empty side of the pan, and roast for 25 to 30 minutes until the peppers are tender and the vegetables are browned.
  8. Drizzle the remaining lemon juice over the potatoes and carrots, scatter the parsley over everything and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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