Safety-scanned gluten-free recipe

feta-stuffed mini pepper salad

Name: feta-stuffed mini pepper salad
Yield: 4
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

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.

Prep: Not provided
Cook: Not provided
Serves: 4

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

Directions

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.

Nutrition

Calories	423.83 kcal
Fat	37.41 g
Carbohydrates	17.33 g
Protein	8.96 g

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Source: Spoonacular