Bell Pepper Lettuce Wraps With Pesto Vinaigrette

Name: Bell Pepper Lettuce Wraps With Pesto Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Red bell peppers; 1/2 Red onion, chopped; 3 Cloves garlic, minced; 1/2 tablespoon Olive oil; 1 Stalk broccoli, florets only; 1 Can chickpeas; 1/2 cup Shelled pistachios; 2 tablespoons Capers; 3 tablespoons Pesto; 2 tablespoons Sherry vinegar; Salt and pepper to taste; 1 Head butter lettuce

Servings: persons

3 Red bell peppers
1/2 Red onion, chopped
3 Cloves garlic, minced
1/2 tablespoon Olive oil
1 Stalk broccoli, florets only
1 Can chickpeas
1/2 cup Shelled pistachios
2 tablespoons Capers
3 tablespoons Pesto
2 tablespoons Sherry vinegar
Salt and pepper to taste
1 Head butter lettuce

1
Place bell peppers about 3 inches below broiler and roast until blackened on one side, then flip and blacken on the other side. When the peppers are done, transfer them to a plastic bag and seal.
2
Heat oil in a nonstick skillet and add onion. Sautee on medium heat until softened, about 5-7 minutes.
3
Meanwhile, chop broccoli florets so they're in small chunks, about the size of the chickpeas.
4
Add broccoli to the skillet and continue to cook over medium heat until the broccoli is cooked through, about 5 minutes, stirring often so the vegetables brown slightly but do not burn. Transfer to a large bowl and add the capers.
5
Wipe out the skillet and heat it over medium heat. Add pistachos and toast about a minute. Chop pistachos and add to the bowl with the onions and broccoli.
6
When the peppers have cooled enough to handle, peel and chop them into 1 inch slices. Add to the bowl.
7
Drain and rinse chickpeas and add to bowl.
8
In a small bowl, whisk pesto and vinegar together. Stir the vinaigrette into the bowl with the vegetables and add salt and pepper to taste. Chill in the fridge for at least 30 minutes.
9
Peel 8 largest leaves off the butter lettuce, rinse, and pat dry.
10
Place about a 1/4 cup of the chickpea vegetable salad into each lettuce leaf. Wrap and enjoy!

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Red bell peppers, 1/2 Red onion, chopped, 3 Cloves garlic, minced, 1/2 tablespoon Olive oil, and more.

Yes, Bell Pepper Lettuce Wraps With Pesto Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!