feta-stuffed mini pepper salad
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 85.13
- Health score: 53.00
- Weight Watcher points: 12.00
Summary
Feta-stuffed mini pepper salad is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings. This hor d'oeuvre has 424 calories, 9g of protein, and 37g of fat per serving. For $3.58 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. If you have loose mint leaves, salt, kalamatan olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 82%, this dish is tremendous. Similar recipes include A Stuffed Picnic: Tunan and Artichoke Stuffed Tomatoes, Red Pepper, Fetan and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples, Feta Stuffed Mini Sweet Peppers, and Mini Baked Frittata with Feta, Spinach, Roasted Red Pepper, and Dill.
Ingredients
baby arugula5 oz
cucumber1
extra virgin olive oil0.5 c
feta cheese0.33333334 lb
garlic1 clove
kalamata olives0.25 cup
squeezed lemon juice1.5 tablespoon
loose mint leaves0.25 c
loose parsley leaves0.25 c
bell pepper4 servings
red wine vinegar0.5 tablespoon
salt4 servings
snack peppers1 lb
Instructions
Step 1
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.
Step 2
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.
Step 3
Bake until the peppers are tender and the skins are slightly blistered.
Step 4
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.
Step 5
Place a handful of salad on individual serving plates and top with the slightly cooled peppers.
Categories
Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, lacto ovo vegetarian, primal