Name: Pork, Olive & Feta-Stuffed Peppers with Creamy Cucumber-Tomato Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 cup Kalamata olives, pitted; 1.02 kg lean ground pork; 6 orange bell peppers; ⅓ cup plain Greek yogurt; 18 sun-dried tomatoes, oil-packed; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; oregano, dried; red wine vinegar; salt

Pork, Olive & Feta-Stuffed Peppers with Creamy Cucumber-Tomato SaladPork, Olive & Feta-Stuffed Peppers with Creamy Cucumber-Tomato Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ English cucumbers

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 cup Kalamata olives, pitted

1.02 kg lean ground pork

6 orange bell peppers

⅓ cup plain Greek yogurt

18 sun-dried tomatoes, oil-packed

1 ½ medium yellow onions

black pepper

extra virgin olive oil

oregano, dried

red wine vinegar

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven.

Wash and dry the fresh produce.

Trim, seed, and halve bell peppers lengthwise. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper; arrange cut-side down. Place baking sheet in the oven and broil until peppers are lightly charred and tender, 6-8 minutes. Remove from oven.

Meanwhile, peel, halve, and small dice onions. Peel and mince garlic.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion, garlic, pork, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, roughly chop olives and sun-dried tomatoes.

When the pork is done, add olives, sun-dried tomatoes, and half of the feta to the skillet. Stir to combine the filling and remove from heat. (Reserve remaining feta for the next step.)

Turn pepper halves cut-side up, stuff with the filling, then top with reserved feta. Return baking sheet to the oven and continue to broil peppers until the cheese is melted, 3-4 minutes more. Remove from oven.

While the peppers are broiling, place yogurt, vinegar, oil, salt, and pepper in a medium bowl. Whisk to combine the dressing.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl with the dressing.

Halve grape tomatoes. Add to the bowl and stir to combine the salad.

To serve, divide stuffed peppers and salad between plates. Enjoy!

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