Salad-stuffed peppers are a delightful and healthy dish that combines the vibrant flavors of fresh vegetables with a delicious and satisfying presentation. This recipe is a fantastic choice for a light lunch, a refreshing side dish, or even a main course. It's simple to prepare and offers a colorful, nutritious option for any occasion.
Ingredients:
For the Salad:
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked quinoa or couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup fresh parsley, chopped
- 1 cup feta cheese, crumbled (optional)
- 1/2 cup Kalamata olives, sliced (optional)
- For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
Instructions:
Prepare the Peppers:
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers, cut off the tops, and remove the seeds and membranes. You'll create a cavity to stuff the salad into.
- Place the hollowed-out peppers on a baking sheet lined with parchment paper and bake them in the preheated oven for about 15-20 minutes, or until they slightly soften.
Make the Salad:
- In a large mixing bowl, combine the cooked quinoa or couscous, cherry tomatoes, diced cucumber, chopped red onion, fresh parsley, feta cheese (if using), and sliced Kalamata olives (if using).
Prepare the Dressing:
- In a separate bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, honey (or maple syrup), salt, and pepper until well combined.
Assemble:
- Once the peppers are slightly softened, remove them from the oven and let them cool for a few minutes.
- Fill each pepper with the salad mixture, pressing gently to pack it in. Drizzle the dressing over the stuffed peppers.
Serve:
- These salad-stuffed peppers can be served warm or at room temperature. They are perfect for a light lunch or dinner and can also be served as a side dish with grilled chicken or fish.
- Garnish with additional fresh parsley or crumbled feta on top for added presentation and flavor.
Storage:
- If you have leftovers, you can store them in an airtight container in the refrigerator. However, it's recommended to consume within 1-2 days for the best taste and texture.
Serving Suggestions:
These salad-stuffed peppers are versatile and can be served in various ways:- As a Main Course: Serve two peppers per person with a side of crusty bread or a green salad for a satisfying meal.
- As a Side Dish: Accompany these peppers with grilled chicken, fish, or alongside a hearty soup.
- At a Potluck or Gathering: Arrange the stuffed peppers on a platter as a colorful and appetizing addition to a buffet spread.
Read also: Siargao Delicacies: Culinary Paradise 2023
The blend of flavors in these salad-stuffed peppers, complemented by the sweet, roasted taste of the bell peppers, offers a wonderful combination that is both pleasing to the eye and the palate. Enjoy the freshness and healthiness of this dish that is sure to become a favorite at your table.
