feta-stuffed mini pepper salad

Name: feta-stuffed mini pepper salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 5 oz Baby Arugula (5 oz. pkg of baby arugula); 1 piece Cucumber (1 cucumber); ½ cup Extra Virgin Olive Oil (1/2 c. extra virgin olive oil); ⅓ lb Feta Cheese (1/3 lb. block-style feta cheese cut in to approximate 3/4-inch cubes); 1 clove Garlic (1 clove of garlic, smashed with the side of a chef's knife and rough chopped); ¼ cup Kalamata Olives (1/4 cup chopped kalamata olives); 1 ½ tbsp Lemon Juice (1.5 tablespoon fresh squeezed lemon juice); ¼ cup Mint (1/4 c. loose packed fresh mint leaves, rough chopped); ¼ cup Flat Leaf Parsley (1/4 c. loose packed Italian parsley leaves, rough chopped); 0 pieces Bell Pepper (pepper + 1 lb. snack peppers); ½ tbsp Red Wine Vinegar (1/2 tablespoon red wine vinegar); 0 pieces Table Salt (salt)

35 minMediterranean

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Prepare the vinaigrette: In a blender jar, combine mint, parsley, garlic, lemon juice, vinegar, and a generous pinch of salt. With the blender running, slowly add in the olive oil.
2Pour the vinaigrette into a small bowl and season to taste with salt & pepper.Trim the tops from the peppers, place in a bowl and toss with about 1/2 c. of the vinaigrette (make sure the dressing makes it inside the peppers as well as the outside). Stuff the peppers with the feta cheese, place in a 13 x 9-inch baking dish. Cover in plastic wrap and refrigerate for a couple of hours. Preheat oven to 475 degrees f.
3Bake until the peppers are tender and the skins are slightly blistered.
4Let the peppers sit for at least 10 minutes before placing them on the salad.In a large bowl, toss the arugula, cucumbers and kalamata olives with some of the mint vinaigrette.
5Place a handful of salad on individual serving plates and top with the slightly cooled peppers.