Broad Bean and Feta Stuffed Bell Peppers
Vibrant Mediterranean peppers filled with tender broad beans and salty feta, baked to golden perfection. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 40 minutes pairs medium bell peppers, shelled and cooked broad beans, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium bell peppers
- 1 cup, shelled and cooked broad beans
- 1/2 cup, crumbled feta cheese
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 tbsp lemon juice
- 2 tbsp, chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place 4 halved bell peppers, cut side up, on a baking sheet.
- Step 2: In a bowl, mix 1 cup cooked broad beans, 1/2 cup crumbled feta cheese, 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 3: Spoon the mixture evenly into each bell pepper half.
- Step 4: Bake for 25 minutes until peppers are tender and filling is golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Broad Bean and Feta Stuffed Bell Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Broad Bean and Feta Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium bell peppers from drying out.
Can I substitute ingredients in Broad Bean and Feta Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Broad Bean and Feta Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Broad Bean and Feta Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
