Ingredients

  • 5 small bell pepper, red seed, roasted, peel
  • 115 grams feta cheese crumbled
  • 20 milliliters olive oil
  • 1 teaspoon oregano minced
  • Dressing
  • 55 milliliters olive oil
  • 2 tablespoons balsamic vinegar
  • 200 grams arugula
  • 15 grams parsley

Directions

1. Roast peppers until blackened. Place in plastic bag, seal, for ten minutes. Peel. Combine feta, olive oil, oregano in a food processor. Blend to coarse paste. Add the fifth pepper and process until pepper is finely chopped. Make sure a dry paste, not moist else hard to handle. Season with pepper.
2. Stuff 4 whole peppers with cheese mixture. (Can be made 1 day ahead. Place on plate. Cover; refrigerate.)
3. Whisk olive oil and vinegar in small bowl. Season with salt and pepper. Mix arugula and parsley in large bowl. Add enough dressing to coat. Divide among 4 plates. Top each with 1 stuffed peppers.

Notes
Notes:Original recipe is 4 servings
Serving Ideas:Original serves 4.


Categories
SaladsAppetizer, cold
Keywords
SaladsAppetizer, cold
MacGourmet downloadStuffed Roasted Peppers with Arugula and Parsley Salad. To import, drag image to your MacGourmet recipe box.