Feta-Stuffed Mini Pepper Salad Recipe

Name: Feta-Stuffed Mini Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh mint leaves loose packed, rough chopped; 1/2 cup Italian parsley leaves loose packed, rough chopped; 1 clove garlic smashed with the side of a chef's knife and rough chopped; 3 tablespoons lemon juice fresh squeezed; 1 tablespoon red wine vinegar; 1 cup extra-virgin olive oil; salt; pepper; 1 pound mini sweet peppers from a 2 lb. bag; 1/3 pound feta cheese block-style, cut in to approximate 3/4-inch cubes; 5 ounces baby arugula pkg of; English cucumber diced; kalamata olives chopped

Servings: persons

1/2 cup fresh mint leaves loose packed, rough chopped
1/2 cup Italian parsley leaves loose packed, rough chopped
1 clove garlic smashed with the side of a chef's knife and rough chopped
3 tablespoons lemon juice fresh squeezed
1 tablespoon red wine vinegar
1 cup extra-virgin olive oil
salt
pepper
1 pound mini sweet peppers from a 2 lb. bag
1/3 pound feta cheese block-style, cut in to approximate 3/4-inch cubes
5 ounces baby arugula pkg of
English cucumber diced
kalamata olives chopped

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. Pour the vinaigrette into a small bowl and season to taste with salt & pepper.
2
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.
3
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.

733

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1/2 cup fresh mint leaves loose packed, rough chopped, 1/2 cup Italian parsley leaves loose packed, rough chopped, 1 clove garlic smashed with the side of a chef's knife and rough chopped, 3 tablespoons lemon juice fresh squeezed, and more.

Yes, Feta-Stuffed Mini Pepper Salad 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!

Feta-Stuffed Mini Pepper Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions