Feta-Stuffed Mini Pepper Salad

Ingredients

• •5 oz baby arugula
• •1 cucumber
• •½ cup extra virgin olive oil
• •⅓ lb feta cheese
• •1 clove garlic
• •¼ cup kalamata olives
• •1½ tablespoons squeezed lemon juice
• •¼ cup loose mint leaves
• •¼ cup loose parsley leaves
• •1 bell pepper
• •½ tablespoon red wine vinegar
• •salt
• •1 lb snack peppers

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Method

From foodista.com — read the original

1. 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.
2. 2Pour the vinaigrette into a small bowl and season to taste with salt & pepper.
3. 3Trim the tops from the peppers, place in a bowl and toss with about 1/2 cup of the vinaigrette (make sure the dressing makes it inside the peppers as well as the outside).
4. 4Stuff 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°F f.
5. 5Bake until the peppers are tender and the skins are slightly blistered.
6. 6Let 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.
7. 7Place a handful of salad on individual serving plates and top with the slightly cooled peppers.