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 lemon juice
• •¼ cup mint leaves
• •¼ cup parsley leaves
• •½ tablespoon red wine vinegar
• •salt
• •1 lb snack peppers

Method

Adapted from foodista.com

1. 1Prepare the vinaigrette: In a blender jar, combine mint, parsley, garlic, lemon juice, vinegar, and a generous pinch of salt.
2. 2With the blender running, slowly add in the olive oil.
3. 3Pour the vinaigrette into a small bowl.
4. 4Season to taste with salt & pepper.
5. 5Trim the tops from the peppers.
6. 6Place in a bowl.
7. 7Toss with about ½ cup of the vinaigrette (make sure the dressing makes it inside the peppers as well as the outside).
8. 8Stuff the peppers with the feta cheese.
9. 9Place in a 13 x 9-inch baking dish.
10. 10Cover in plastic wrap.
11. 11Refrigerate for a couple of hours.
12. 12Preheat oven to 475 degrees f.
13. 13Bake until the peppers are tender and the skins are slightly blistered.
14. 14Let the peppers sit for at least 10 minutes before placing them on the salad.
15. 15In a large bowl, toss the arugula, cucumbers and kalamata olives with some of the mint vinaigrette.
16. 16Place a handful of salad on individual serving plates and top with the slightly cooled peppers.