Feta Cheese Filled Pepper Boats With Lemon Potatoes

Submitted by Chopped into the pot

"Healthy vegetarian dish inspired by the Greek cuisine. Lots of garlic involved! Easy to make larger amounts for parties and buffets."

 

• Ready In: 45mins
• Ingredients: 14
• Yields: 2 portions
• Serves: 2

ingredients

• 3 big potatoes
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 lemon
• 4 teaspoons paprika
• 1 sprig fresh rosemary
• 1 teaspoon fresh ground pepper
• 1 teaspoon salt
• 3 red peppers, pointed
• 3 1⁄2 ounces feta cheese
• 1 garlic clove
• 2 ounces spinach leaves
• 1 pinch salt
• 1 pinch pepper

directions

1. pre-heat the oven to 350°F.
2. scrub potatoes clean and cut them in wedges
3. put them in a big bowl and add olive oil, 2 garlic cloves in slices, paprika, rosemary (cut in smaller pieces), salt and pepper, the zest of the lemon and half of its juice.
4. mix everything together and put it on a lined backing sheet and into the oven for 15min.
5. in the meantime, halve peppers lengthwise, remove core and seeds, and place them on another lined baking sheet.
6. mix feta, spinach leaves, 1 peeled garlic clove, salt and pepper in a kitchen machine until smooth (if you need more liquid, add a bit of water or milk).
7. spread the cheese filling on the peppers.
8. when the time of the potatoes is up, use a spatula to mix them well
9. put them back in the oven together with the second sheet (sheet with peppers above the sheet with potatoes) and leave for another 15-20min.
10. the dish is finished when the cheese filling begins to brown and the potatoes are soft in the middle and crisp on the outside.