4 Serves
45 Mins
In a blender, combine the fresh mint, parsley, garlic, lemon juice, white vinegar, and a pinch of salt. With the blender running, slowly drizzle in the olive oil until emulsified. Transfer the vinaigrette to a small bowl and season with additional salt and black pepper to taste.
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Vitamin E
6 mg / 15 mgVitamin K
529 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
296 µg / 400 µgCalcium
764 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
159 mg / 420 mgPhosphorus
412 mg / 1,250 mgPotassium
1398 mg / 4,700 mgSodium
1342 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
7 g / 28 gSugar
19 g / 50 gSaturated Fat
15 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Trim the tops off the sweet peppers and remove the seeds. Place the peppers in a bowl and toss with half a cup of the prepared vinaigrette, ensuring the dressing coats both the inside and outside of the peppers.
Stuff each pepper generously with feta cheese and arrange them in a 13x9-inch baking dish. Cover the dish with plastic wrap and refrigerate for at least two hours to allow the flavors to meld.
Preheat your oven to 245°C. Remove the plastic wrap and bake the stuffed peppers until they are tender and the skins are slightly blistered, approximately 20 minutes. Let them rest for 10 minutes before serving.
In a large bowl, toss the arugula, sliced cucumbers, and kalamata olives with the remaining mint vinaigrette. Divide the salad among serving plates and top each portion with the warm, roasted stuffed peppers.
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