18 Prime Time Mini Peppers
1 medium cucumber, peeled, seeded, and chopped (1 cup)
¼ cup red onion, finely chopped
⅓ cup Kalamata olives, chopped
⅓ cup sun-dried tomatoes, drained and chopped
½ cup Feta cheese, crumbled
¼ cup parsley, chopped
1 ½ tbsp extra-virgin olive oil
¾ tbsp red wine vinegar
¾ tbsp lemon juice
¼ tsp dried oregano
⅛ tsp dried basil
⅛ tsp garlic powder
Pinch of salt
Pinch of black pepper
Prep Time: 25 mins
Cook Time: 25 mins
Servings: 18
1 Whisk together all vinaigrette ingredients in a small bowl. Set aside. Place each pepper down so it lays flat. On the top side of each pepper, cut a triangle-shaped opening. Chop the cut-out triangle pieces of mini pepper and place them in a medium bowl.
2 Add cucumber, red onion, Kalamata olives, and sun-dried tomatoes to the bowl with the chopped mini pepper pieces. Stir to mix. Add Feta and parsley and stir gently until just combined. Carefully stir in the vinaigrette.
3 Spoon some of the filling into each mini pepper and place on a serving dish. Serve immediately or refrigerate for a few hours until ready to serve. Enjoy!
To learn more about Prime Time International, visit www.primetimeproduce.com
