feta-stuffed mini pepper salad
Feta-stuffed mini pepper salad is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings.
- Servings: 4
- Total cooking time:
Ingredients:
- 5 oz. pkg of baby arugula
- 1 cucumber
- 1/2 c. extra virgin olive oil
- 1/3 lb. block-style feta cheese cut in to approximate 3/4-inch cubes
- 1 clove of garlic, smashed with the side of a chef's knife and rough chopped
- 1/4 cup chopped kalamata olives
- 1.5 tablespoon fresh squeezed lemon juice
- 1/4 c. loose packed fresh mint leaves, rough chopped
- 1/4 c. loose packed Italian parsley leaves, rough chopped
- pepper
- 1/2 tablespoon red wine vinegar
- salt
- 1 lb. snack peppers
Instructions:
- Prepare 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.
- Pour 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.
- Bake until the peppers are tender and the skins are slightly blistered.
- Let 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.
- Place a handful of salad on individual serving plates and top with the slightly cooled peppers.
