Potato Shader Stuffed Peppers
A vibrant, low-effort dish that layers roasted potatoes with savory herbs and cheese, baked to golden perfection. This Mediterranean recipe (vegetarian), ready in about 60 minutes, pairs bell peppers, potatoes, onion 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, halved bell peppers
- 2 lbs, diced potatoes
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 1 small, diced eggplant
- 2 tbsp olive oil
- 1 cup tomato sauce
- 1 cup shredded cheese
- 1/4 cup chopped parsley
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place bell pepper halves in a baking dish, cut side up. Drizzle 1 tbsp olive oil and roast for 25 minutes until tender.
- Step 2: In a skillet, sauté onion and garlic in 1 tbsp olive oil over medium heat for 5 minutes until fragrant. Add diced potatoes and eggplant, cook for 10 minutes until slightly softened.
- Step 3: Stir in tomato sauce and parsley, cook for 5 minutes. Transfer mixture to pepper halves, top with cheese, and bake for 15 minutes until cheese is melted and golden.
