Potatoes Feta Cheese and Peppers Delight
Elevate your dinner game with this irresistible Potatoes Feta Cheese and Peppers Delight, a Mediterranean-inspired roasted vegetable medley that’s equal parts comforting and flavor-packed. Featuring tender baby potatoes, vibrant red and yellow bell peppers, and creamy feta cheese, this dish is roasted to perfection with a savory blend of garlic, olive oil, paprika, and oregano. A final sprinkle of fresh parsley adds a touch of brightness, while the oven-melted feta creates a creamy, indulgent finish. This colorful and wholesome recipe is quick to prepare, taking just 15 minutes of prep and 40 minutes of cook time, and is perfect as a hearty side dish or a vegetarian main course. Easy to make and bursting with flavor, this crowd-pleaser is ideal for weeknight dinners, family gatherings, or even meal prep!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 whole Red bell peppers
- 2 whole Yellow bell peppers
- 150 grams Feta cheese
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size. Place them in a mixing bowl.
Slice the red and yellow bell peppers into thin strips and add them to the bowl with the potatoes.
Mince the garlic cloves and combine them with the olive oil, dried oregano, paprika, salt, and black pepper. Pour this mixture over the potatoes and peppers, tossing to coat everything evenly.
Spread the seasoned potatoes and peppers out onto the prepared baking sheet in a single layer to ensure even roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are tender and the edges begin to caramelize.
While the vegetables are roasting, crumble the feta cheese into small pieces and chop the fresh parsley finely. Set aside.
Once the vegetables are done roasting, remove them from the oven and immediately sprinkle the crumbled feta cheese over the hot vegetables.
Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the feta starts to soften and slightly melt.
Remove the dish from the oven, sprinkle the chopped parsley on top for a burst of freshness, and serve warm.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 906 mg | 70% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3602 mg | 77% | |
*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.
