Fridge Friend Recipes
Spinach and Potato Stuffed Peppers with Cheddar recipe
Sweet mixed peppers are filled with seasoned potato, spinach and melted Cheddar for a colourful vegetarian dinner. The result is comforting, savoury and ideal for a meat-free weeknight meal.
50 min · Medium · Mediterranean Jump to method
Ingredients
- 700g Potatoes
- 4 Mixed peppers
- 150g Spinach
- 100g Cheddar Cheese
- 80g Soft Cheese
- 20g Butter
- 1 tbsp Herbs
- 1 tsp Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 373 kcal |
| Protein | 12.3 g |
| Carbohydrates | 35.8 g |
| Fat | 18.6 g |
| Saturated fat | 11.1 g |
| Fibre | 5.7 g |
| Sugar | 7.4 g |
| Sodium | 718 mg |
Why this works
Moderate in energy with a decent fibre content and some protein, but fairly high in saturated fat and salt due to the cheeses, butter and added salt.
Potassium and vitamin C. Potatoes and mixed peppers provide potassium and vitamin C, supporting normal muscle function and immune health.
Folate and iron. Spinach contributes folate and some iron, which are useful for red blood cell production and energy metabolism.
Calcium. Cheddar and soft cheese add calcium for bone health, though they also increase saturated fat and salt.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven fully come up to temperature before the peppers go in, so the filling later bakes evenly rather than steaming in a lukewarm oven.
- Halve the mixed peppers lengthways and place in a baking dish.
Arrange the pepper halves cut-side up and keep them snug in the dish so they hold their shape and don’t topple once filled.
- Boil the potatoes for 10–12 minutes until tender, then mash with butter, soft cheese, salt and herbs.
Start the potatoes in cold salted water and cut any large pieces to a similar size so they cook through at the same pace without turning watery at the edges.
- Fold in the spinach until wilted, then spoon the mixture into the peppers.
Stir the spinach through while the mash is still hot, just until the leaves collapse and turn glossy; overmixing can make the filling dense and grey-green.
- Top with Cheddar and bake for 25 minutes until the peppers are soft and the cheese is melted and golden.
Bake until the pepper flesh yields easily when pierced and the cheddar has bubbled at the edges with a lightly bronzed top, but do not leave it so long that the peppers collapse completely.
Other Spinach Recipes
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Vegetarian Mince, Potato and Pepper Skillet Bake
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Loaded Vegetarian Mince Potato Traybake
60 min · Everything roasts together in one tray for a simple vegetarian dinner with crisp potatoes, tender peppers, and savoury mince. A creamy yoghurt drizzle and cheddar finish make it extra comforting.
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