Mediterranean Stuffed Mini Peppers

• Vegetarian
• Gluten free

• Produce

  • 1/8 tsp Basil, dried
  • 18 Bell peppers (about 1 pound, mini
  • 1 Cucumber, peeled, seeded, and chopped (1 cup, medium
  • 1/8 tsp Garlic powder
  • 1/4 tsp Oregano, dried
  • 1/4 cup Parsley
  • 1/4 cup Red onion
  • 1/3 cup Sun dried tomatoes

• Condiments

  • 1/3 cup Kalamata olives, pitted
  • 3/4 tbsp Lemon juice

• Baking & Spices

  • 3 grinds Black pepper
  • 1 pinch Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin
  • 3/4 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Feta cheese

Found on kristineskitchenblog.com

Description

Ingredients

• 1 ½ tablespoons extra virgin olive oil
• ¾ tablespoon red wine vinegar
• ¾ tablespoon lemon juice
• ¼ teaspoon dried oregano
• ⅛ teaspoon dried basil
• ⅛ teaspoon garlic powder
• pinch of salt
• few grinds of black pepper
• 18 mini bell peppers (about 1 pound)
• 1 medium cucumber, peeled, seeded, and chopped (1 cup)
• ¼ cup finely chopped red onion
• ⅓ cup chopped pitted kalamata olives
• ⅓ cup drained and chopped sun dried tomatoes
• ½ cup crumbled feta cheese
• ¼ cup chopped parsley

Directions

• Whisk together all vinaigrette ingredients in a small bowl. Set aside.
• Lay each pepper down so that it will lay flat. On the top side of each pepper, cut a triangle-shaped opening. Chop the cut out triangle pieces of bell pepper and place them in a medium bowl.
• To the bowl with the chopped bell pepper pieces, add the cucumber, red onion, kalamata olives, and sun dried tomatoes. Stir to mix. Add the feta and parsley and stir gently until just combined. Carefully stir in the vinaigrette.
• Spoon some of the filling into each bell pepper and place on a serving dish. Serve immediately or refrigerate for a few hours until ready to serve.

Nutrition