Name: Chicken, Eggplant & Feta Stuffed Peppers with Creamy Basil Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (113 g) pkgs crumbled feta cheese; 3 eggplants; 1 ½ English cucumbers; 1 small pkg fresh basil; 0.68 kg ground chicken; 6 red bell peppers; 1 ½ (142 g) pkgs spring mix (mixed greens); black pepper; extra virgin olive oil; mayonnaise; oregano, dried; salt; white wine vinegar

Chicken, Eggplant & Feta Stuffed Peppers with Creamy Basil SaladChicken, Eggplant & Feta Stuffed Peppers with Creamy Basil Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (113 g) pkgs crumbled feta cheese

3 eggplants

1 ½ English cucumbers

1 small pkg fresh basil

0.68 kg ground chicken

6 red bell peppers

1 ½ (142 g) pkgs spring mix (mixed greens)

black pepper

extra virgin olive oil

mayonnaise

oregano, dried

salt

white wine vinegar

Instructions

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

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

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

Meanwhile, trim and small dice eggplants.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add eggplant, chicken, and spices; cook, breaking the meat apart with a spoon, until meat is crumbly and eggplant has softened, 7-8 minutes.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; place half in a large bowl. (Reserve remaining basil for serving.)

Add mayo, vinegar, salt, and pepper to the bowl with the basil. Whisk to combine the dressing.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the dressing, along with mixed greens and half of the feta. Toss to combine the salad. (Reserve remaining feta for the next step.)

When the chicken and eggplant are done, add remaining feta to the pot. Stir to combine the filling and remove from heat.

Divide peppers between plates, stuff with chicken filling, and top with reserved basil. Serve with salad on the side and enjoy!

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